Zest limes and set a side limes for lime juice used later. Heat oil in Dutch Ovens. Cook curry paste, ginger and lime zest stirring until heated through about 1 minute. Add onion and salt and cook, stirring until onion is soft, about 3 minutes. Add diced bell pepper and stir to combine. Add green beans and all canned veggies. Add vegetable broth and bring to boil, then reduce heat to low and simmer until pepper is crisp tender, about 3 minutes. Stir in coconut milk and heat through.
Stir in basil leaves and lime juice. Serve in bowls with rice on side, lime wedge and top with cilantro leaves.