To prepare your coconut, find the three little circles on the top. Push a skewer into two of them. Give it a good shake and tip the coconut water into a jug.

Wrap the coconut in a tea towel. Hold the corners and whack the coconut on a hard surface, ideally outdoors, to crack the outer shell. Remove the shell and cut the coconut into chunks, leaving on the brown skin. Finely grate 50 g of the coconut.

Rinse the rice under cold water. Tip it into a small pan. Add 350 ml boiling water, a pinch of salt and the grated coconut. Cover. Bring to the boil. Turn the heat right down. Simmer for 6 mins. Take off the heat. Set aside, lid on, for 4-5 mins to finish cooking the rice.

Peel and finely slice the shallot. Put in a bowl. Peel the zest of the lime. Set aside. Squeeze the juice over the shallot. Peel the cucumber into ribbons. Add to the bowl with a pinch of salt. Mix.

Weigh out 50 g of the coconut. Use a veg peeler to make coconut shavings. Toast them in a dry pan for 2 mins till slightly browned. Scatter on top of the shallots but do not mix.

Peel the ginger and cut it into thin matchsticks. Peel and grate the garlic. Halve the chilli and flick out the seeds. Finely chop. Pick off the coriander leaves and finely chop the stalks. Heat ½ tbsp oil in the frying pan. Add the beef. Cook for 3 mins till lightly browned. Tip onto a plate.

Sieve the coconut water into the pan. Add the tinned coconut milk, lime peel, ginger, garlic and half the chilli. Simmer for 10 mins till reduced. Add the coriander stalks and beef along with its juices. Cook for 3 mins till the beef is warmed through.

Add the coriander leaves to the toasted coconut and shallots. Add a little of the saved chilli to taste. Mix. Serve the curry with the coconut rice and toasted coconut salad.