Blend the peppers with half onion and boil in a small pot.
In a large pot, heat oil while oil is heating chopped the half onion and fry in the pot. Add thyme, curry, fry until translucent and release fragrant. Add ginger (I used it whole, you can grate or mince it), bay leaf, pepper, tomato paste and fry until it thickens.
Add chicken broth and bring to boil. Add seasoning cubes and salt.
On the other hand, wash the rice in cold water until the water runs clear.
In another pot, cover the rice with coconut water and milk. Let the coconut milk and water cover the rice just a little bit. Steam the rice (al dente) do not cook all through because the rice is still going to be mixed with the pepper mixture.
Pour rice into the pepper or pour pepper into the rice (whichever way you want) and mix.
Halfway through the cooking, check and stir. On a low medium heat, add sliced tomatoes and onions and stir. Cover and let the rice continue cooking.
After a while, check and if the rice is done, scoop like a teaspoon of butter and add. Stir and let everything incorporate then cover and turn off the heat. It is okay if it burns a bit. Burn bottom rice is the real deal...lol. Remove the ginger (if you use it whole and not mince) and bay leaf. You can also add some coconut flakes if you desire.
You can use any seasoning of your choice, but don't use too much so it doesn't overpower the coconut flavor.