Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add peanuts and cook, stirring constantly, until beginning to brown, 2 to 3 minutes. Add lime zest, just half the lime juice, sugar, and a pinch of salt and continue stirring until peanut-lime crunch is sticky, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean.

Whisk together coconut milk and peanut sauce in same skillet. Add lemongrass, bring to a simmer over medium heat, and cook, stirring occasionally, until reduced by half, 3 to 5 minutes. Stir in rice and cook until warmed through, 2 to 3 minutes. Remove from heat, discard lemongrass, and season to taste with remaining lime juice, salt, and pepper.

Divide creamy coconut rice between serving bowls. Top with tomatoes and sprinkle with peanut-lime crunch, mint, and dill. กินให้อร่อย!

Remove and discard outer, tough leaves of lemongrass. The more you crush lemongrass, the more flavorful it will be. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.