Coconut Curry Pork and Cranberries

In a 4- to 5-quart pot, combine rice and 2-1/2 cups water. Let sit 15 minutes; then stir in lime zest and 1/2 teaspoon salt.

Cover the pot. Bring to a boil; then reduce heat to low and cook until rice absorbs all the water, about 15 minutes. Set aside.

In a small bowl, whisk together coconut milk, curry paste, fish sauce, soy sauce, brown sugar, and lime juice. Set aside.

In a large frying pan or wok over high heat, heat oil until it shimmers.

Add pork and remaining 1/2 teaspoon salt. Cook, stirring often, until no longer pink on the outside, about 2 minutes.

Add mushrooms and cook, stirring, 2 minutes.

Add garlic, ginger, cabbage, and cranberries, stirring an additional minute.

Add coconut-milk mixture and simmer 3 minutes.

Remove from heat. Pork should be cooked through but not dry (cut to check).

Divide rice among six bowls; top with pork mixture, scallions, cilantro, and a sprinkle of peanuts.