Dice the turkey breast. Cut the peppers into strips, finely chop the onion and garlic and prepare the green beans.
Heat the coconut oil in a large pan or wok and brown the turkey pieces all over until golden. Then take them out briefly.
Soften the onion and garlic in the fat left in the pan. Stir in the curry paste and toast briefly until fragrant.
Pour in the coconut milk and bring the sauce briefly to the boil. Add the peppers and green beans and simmer until the veg is tender-crisp.
Return the turkey to the sauce and leave it to cook through gently for a short while. Season to taste with lime juice and salt.
Serve with fresh coriander.
Good to know
A curry like this is just right for evenings when it needs to be quick but should still taste like a proper meal. Creamy, well spiced and pleasantly light. And it's hearty without feeling heavy.
Swaps
Turkey breast → chicken breast (similar protein content and mild). Coconut milk → full-fat coconut milk in a smaller amount plus a little water (often fewer additives). Green beans → broccoli (also provides vitamin C and folate). Coconut oil → ghee or olive oil (depending on taste; ghee contains milk).
Allergens
Depending on the curry paste, the dish may contain allergens such as crustaceans or fish. For children, reduce the heat, and in pregnancy make sure the meat is cooked right through and use a curry paste whose label you've checked.
