4 Serves
35 Mins
7 g
12 g
14 g
Prepare the ingredients by slicing your protein into bite-sized pieces, trimming the green beans, and thinly slicing the kaffir lime leaves using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Green Beans
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Vitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
128 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
303 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the cooking oil in a wok or large frying pan over medium-high heat. Add the red curry paste and stir-fry until fragrant, about 1-2 minutes.
Add your protein to the wok and cook until browned. Toss in the green beans and stir-fry for 3-4 minutes until they are tender-crisp.
Season the mixture with fish sauce and palm sugar to taste. Stir in the sliced kaffir lime leaves and cook for another minute until well combined.
Remove from heat and serve immediately, garnished with extra lime leaves if desired.
Kaffir Lime Leaves
Cooking Oil
Red Curry Paste
Fish Sauce
Palm Sugar
Vitamin A
210 µg / 900 µgVitamin C
33 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
128 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g31
g24
g
Italian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g