• Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the curry.

• Peel and thinly slice enough onion to measure 1 cup [2 cups].
• Zest the lime. Juice half; cut half into wedges for garnish. [Zest both limes. Juice 1 lime; cut 1 lime into wedges.]
• Remove the stems and seeds from the sweet mini peppers; cut the peppers into 1-inch pieces.

• Pat the steak dry with a paper towel. Cut the steak into 1-inch pieces; season lightly with salt and pepper.

In a wok or large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.

In the same pot used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the curry paste and tomatoes and cook until fragrant, 1 to 2 minutes. Add the coconut milk and lime zest and bring to a boil. Reduce to a simmer and add the sweet mini peppers, peas, and steak and any accumulated juices. Cook, stirring occasionally, until the vegetables are just tender and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat, stir in the lime juice, and season to taste with salt and pepper.
When the curry is almost done, prepare the garnish.

• Strip the basil leaves from the stems; coarsely chop the leaves.

Transfer the rice to individual bowls and top with the curry. Garnish with the basil and serve with the lime wedges.