How to make it

1. a) Trim the green beans then chop into thirds. b) Roughly chop the coriander (stalks and all). Zest and halve the lime. c) Chop the turkey steaks into 2cm chunks. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

2. Start the Curry
   a) Heat a splash of oil in a large saucepan over a medium-high heat. b) When hot, add the turkey chunks and season with salt and pepper. Stir and cook until coloured, 3-4 mins.

3. a) Next add the green beans and cook until they begin to soften, 3 mins. b) Add the curry powder, stir and cook until fragrant, 1-2 mins. Add the coconut milk and chicken stock to the pan, stir and allow the sauce to simmer and reduce for 5-8 minutes.

4. Cook the Rice
   a) When the curry has a few minutes left, cook the rice according to pack instructions. b) Share between your bowls and stir through a little lime zest.

5. Finish and Serve
   a) Once the curry is ready, stir in half the coriander, the remaining lime zest and add a good squeeze of lime juice. b) Season to taste with more salt and pepper if needed. Serve on top of the rice and finish with a sprinkling of remaining coriander and the cashew nuts. Enjoy!