Cook the rice: rinse 1 1/2 cups rice if desired and cook according to package instructions; keep warm.

In a wok or large sauté pan, heat 1 teaspoon cooking oil over medium-low until it shimmers.

Add the 4-ounce can of Thai curry paste to the pan and stir for about 15 seconds to release its flavors.

Pour a small amount of the 14-ounce can of coconut milk into the pan and whisk until the curry paste is fully dissolved. Add the remaining coconut milk, increase heat to medium-high, and bring the sauce to a gentle simmer.

Whisk in 1 tablespoon fish sauce and taste.

Add the 2 thinly sliced bell peppers and 1 pound seafood (bay scallops, shrimp, fish, etc.) to the simmering curry. Cook until the seafood is just cooked through and the peppers are tender-crisp (about 3–5 minutes, depending on the seafood).

Turn off the heat, stir in the torn leaves from the sprig of fresh basil, and serve the curry over the cooked rice.