Boil rice for 30min. Drain and return to pot and cover until ready to serve
While rice is cooking, warm a large pan over medium heat. Add the oil. Add the onion and salt, cook until onion softened, about 5min. Add ginger and garlic and cook until fragrant, about 30 seconds, while stirring.
Add bell peppers and carrots. Cook until tender, 3-5 minutes, stirring occasionally. Then add the curry paste and cook for 2 minutes
Add coconut milk, water, kale and sugar. Stir to combine. Simmer mixture and cook until peppers, carrots and kale have softened. About 5-10 minutes.
Remove from heat. Season with soy sauce and lime juice. Divide rice and curry into bowls and serve.