• Preheat the oven to 220°C/200°C fan/gas mark 7. 
• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. Once boiling, lower heat to medium, cover with the lid and cook for 12 mins.
• Once cooked, remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Add mince, breadcrumbs, 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and half the Thai spice mix to a large bowl.
• Season with pepper and mix together by hand. 
• Roll into evenly-sized balls, 3-4 per person.
• Pop the meatballs onto a lined baking tray. Bake on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.

• Trim and halve the green beans.
• Halve the chilli and discard the core and seeds. Finely chop.
• Zest then quarter the lime.
• Roughly chop the coriander (stalks and all).

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the green beans until starting to char, 2-3 mins.
• Season with salt and pepper. 
• Stir in the red Thai paste, remaining Thai spice mix and chilli (use less if you don't like spice).
• Cook, stirring, until fragrant, 1 min.

• Add the passata, the juice of two lime wedges (per 2P), half the coriander and 150ml water (per 2P). Stir to combine and simmer for 5-6 mins.
• Once cooked, add the meatballs to the pan.
• Season to taste with salt, pepper and sugar.
• Stir the lime zest through the rice, fluffing it up as you go.

TIP: Add a splash of water if you feel the sauce is too thick.

• Spoon the green beans and Thai style turkey meatballs into bowls.
• Garnish with the remaining coriander.
• Divide the lime rice between bowls and serve alongside.
• Serve with remaining lime wedges for squeezing over.