Heat 2 tablespoons oil in Dutch oven set over medium heat. In batches, cook oxtails for 8 to 10 minutes or until browned all over. Transfer to plate.
In same Dutch oven, cook 1 cup chopped onions, carrots, celery, green pepper, chili peppers, 3 cloves minced garlic, thyme, 1 tablespoon ginger, curry powder, 2 teaspoons chili powder, salt, pepper and ¼ teaspoon allspice for 3 to 5 minutes or until vegetables are slightly softened. Stir in tomato paste; cook for 1 minute. Stir in 4 cups beef broth; bring to boil.
Return oxtails to pot. Reduce heat to low; cover and cook for 2 1/2 to 3 hours or until tender. Stir in lime juice and sugar.
Heat 1 tablespoon oil in saucepan set over medium heat; cook 1 cup chopped onions, 1 clove minced garlic, 1 tablespoon ginger, 1 teaspoon chili powder and ½ teaspoon allspice for 3 to 5 minutes or until starting to soften. Stir in rice; cook for 2 to 3 minutes or until well coated. Stir in 1 ½ cups broth, coconut milk, beans and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid has been absorbed. Cover and let stand for 10 minutes.
Serve stew over rice and beans. Sprinkle with cilantro.
Serving Suggestion: Serve with lime wedges.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.