Turkey Skewers with Coconut Green Beans

Combine the lime juice with the ketjap and honey, as well as half each of the ginger paste, red chili pepper and garlic. Add the turkey and mix well, ensuring it is well coated (see Tip). Discard the tips of the green beans and then cut into thirds.

Tip: the turkey will absorb more flavour and become more tender the longer you marinate it. If you have time, allow it to marinate for 15 - 20 minutes.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion and the yellow curry spices with the rest of the garlic, ginger paste and chili pepper for 2 minutes, then add the coconut milk and the water (see pantry for amount). Crumble in the stock cube (see Tip). Mix well, then add the green beans and cover with the lid. Allow to cook gently for 15 - 18 minutes.

Health tip: if you're watching your salt intake, use just half the indicated amount of the stock cube.

Meanwhile, boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes until done. Drain and set aside.

Thread the turkey onto the skewers (see Tip). Heat a drizzle of sunflower oil in a frying pan or grill pan. Fry the skewers for 4 - 5 minutes per side or until done. Add the marinade to the pan and fry for 1 minute, taking care that it doesn't burn. Lower the heat if necessary. When finished, transfer the empty pan directly to the sink and fill with water.

Tip: thread the turkey carefully so as to prevent it from falling apart and to help it cook more evenly.