1 tablespoon soy sauce (or tamari for gluten-free version)
1 tablespoon brown sugar
cilantro, for garnish
Cook the rice according to package directions.
While the rice is cooking, heat 2 teaspoons olive oil in a large skillet over medium heat. Add 1/2 the minced ginger and cook until just softened, about 1 minute. Add the peanuts and lime zest, then cook, tossing continuously, until toasted. Remove from the pan and set aside.
Heat the remaining 2 teaspoons olive oil in the same skillet and add the onion and carrots. Cook for 2-3 minutes until just softened, then add the zucchini, squash, thai chili (if using) and cook another 6-7 minutes until vegetables are softened.
Add in the ginger and curry paste and cook another 1-2 minutes.
Add in the coconut milk, soy sauce and sugar. Cook, stirring often, until slightly reduced.
Just before serving, stir in the lime juice.
Serve curry over cooked rice and garnish with toasted lime peanuts and cilantro.