Shrimp Stew

Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly charred, about 4 minutes. Stir in garlic, thyme, chile and white parts of scallions; cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and their juices; cook until slightly evaporated and jammy, about 4 minutes. Stir in coconut milk and bring to a simmer. 

Stir in shrimp. Reduce heat to medium-low and cook, covered, until the shrimp are pink and cooked through, about 3 minutes. Stir in salt and pepper. Divide rice among 4 serving bowls; spoon the stew over the rice. Sprinkle with green parts of scallions. Serve with lime wedges, if desired.