| 9 | 30 | 154 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 2 |
| 200 gm | Chicken breast, boneless, skinless (sliced) |
| 1 tbsp | Mae Ploy Country Style Red Curry Paste (or other paste, like southern yellow or green) |
| 1 tsp | Avocado oil |
| 2 tsp | Soy sauce (to taste) |
| 1/4 tsp | Monk Fruit Extract |
| 5 leaf | Kaffir Lime Leaves (center removed, finely sliced) |
| 30 gm | Yardlong Bean, pod and seeds |
| 2 tbsp | Water (optional) |
| 1 bunch | Thai basil, fresh |
1. Heat oil in a pan, add the red curry paste and fry for a bit then add water to dissolve.
2. Add chicken and long bean. Stir to prevent clumping, then season with fish sauce and a tiny bit of sweetener.
3. Just before serve, add kaffir lime thread (or yeah, if you are lazy, put the halves, not threads.) and basil leaves. Serve.
| Meat | 1.1 |
| Vegetables | 0.2 |
