Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, trim, then halve green beans. Roughly chop cilantro. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest half the lime (whole lime for 4 ppl), then cut lime into wedges. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer green beans to a plate and set aside.

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions, ginger, half the garlic puree (use all for 4 ppl) and 1/2 tsp chili. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Sprinkle brown sugar over turkey mixture. Cook, stirring often, until turkey mixture is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, green beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from the bottom of the pan, until green beans are warmed through, 1 min.

Fluff rice with a fork, then stir in half the cilantro. Divide cilantro rice between plates. Top with turkey mixture, then sprinkle with remaining cilantro. Squeeze over a lime wedge, if desired.