Bring a small pot with 11/2 cups water, rice, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff grains with a fork. Cover and set aside. While rice cooks, prepare ingredients.

Peel, trim, and cut carrot into 1/2" slices on an angle. Halve snow peas on an angle. Mince cilantro stems and leaves. Optional: reserve one cilantro sprig whole for garnish. Quarter lime. Pat tilapia fillets dry, and season both sides with 1/2 tsp. salt and a pinch of pepper.

Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place tilapia in hot pan. Cook until browned and tilapia reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove tilapia to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook tilapia to medium-high heat. Add 1 tsp. olive oil and carrot to hot pan and cook undisturbed until lightly charred, 1-2 minutes. Add ginger and lemongrass. Cook, stirring constantly, until fragrant, 30 seconds. Stir in coconut milk and curry paste (to taste), and bring to a simmer. Stir occasionally until carrots are tender and curry is thick enough to coat the back of a spoon, 3-4 minutes.

Remove pan from burner. Stir in snow peas and half the cilantro (reserve remaining for garnish). Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Scoop a serving of rice onto a plate. Top rice with curry and vegetables. Add tilapia fillets to plate and garnish with remaining cilantro. Garnish with whole cilantro sprig if desired. Serve with lime wedges.