In a medium sauce pan, bring coconut milk to a simmer and whisk in peanut butter, curry paste, soy sauce, sesame oil, lime juice, + minced garlic cloves. Continue whisking until sauce is reduced by half + thick enough to coat the back of a spoon. Add crushed peanuts + set aside.

While sauce is cooking, steam or lightly saute the spinach.

To serve, place 1/2 cup brown rice in a bowl and top with 1/4 the spinach mixture, 1/4 the shredded carrots, 1/4 the bell pepper + mango.

Serve with sauce + garnish with extra chopped peanuts + fresh cilantro.