Thai Red Curry Pork and Quinoa Lettuce Cups
with green smoothie
Our community members loved the fresh feel and super fast preparation when we last featured a version of these lettuce cups in 2017.
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Ingredients
Red Curry Pork and Quinoa Lettuce Cups:
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Ginger - 1 tsp, grated
- Red curry paste - 1 Tbsp (sub green or yellow curry paste)
- Soy sauce, low-sodium - 2 Tbsp
- Water - 2 Tbsp
- Brown sugar - 2 tsp
- Lettuce, Bibb or Boston leaf - 12 leaves (sub romaine or iceberg)
- Mint - 6 leaves, thinly sliced
- Limes - 1/2, wedges
- Oil, cooking - 1 Tbsp
- Pork, ground - 1 lb
- Peanuts - 1/4 cup
- Hot sauce of choice (opt) - for serving
Green Smoothie with Mango and Spinach:
- Ginger - 1 tsp, grated
- Mango, frozen cubes - 12 oz
- Baby spinach - 3 oz
- Lime juice - 1/2 tsp
- Water - 3/4 cup
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
424
Just a moment...
% Daily Value
Total Fat
15g
23%
Just a moment...
Saturated Fat
3g
15%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
67mg
22%
Just a moment...
Sodium
565mg
24%
Just a moment...
Total Carbohydrate
42g
14%
Just a moment...
Dietary Fiber
6g
26%
Just a moment...
Sugars
15g
Just a moment...
Protein
35g
Just a moment...
Prep
- Quinoa - (Skip if made ahead for Tuesday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Ginger (for lettuce cups and smoothie) - Prep as directed. (Can be done up to 5 days ahead)
- Make sauce - Combine ginger (portion for lettuce cups), curry paste, soy sauce, water (portion for lettuce cups), and brown sugar. (Can be done up to 5 days ahead)
- Lettuce / Mint / Limes - Prep as directed.
- Make smoothie - Combine ginger (portion for smoothie), mango, spinach, lime juice, and water (portion for smoothie) in a blender. Blend until smooth, adding a bit more water if needed.
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Make
- Heat a wok or large skillet over medium-high heat. Add oil and then pork. Saute pork to get it started cooking (but not cooked through), ~4 minutes. Drain excess grease out of the pan.
- Pour sauce over pork and bring to a simmer. Simmer until sauce has reduced slightly and pork is finished cooking, ~2 minutes more.
- Remove pan from heat and stir in quinoa. Taste and season with some salt, if needed.
- Set out lettuce cup ingredients - pork, lettuce leaves, mint, lime wedges, peanuts, and hot sauce.
- Fill lettuce cups at the table. Enjoy with smoothie on the side.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
424
Just a moment...
% Daily Value
Total Fat
15g
23%
Just a moment...
Saturated Fat
3g
15%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
67mg
22%
Just a moment...
Sodium
565mg
24%
Just a moment...
Total Carbohydrate
42g
14%
Just a moment...
Dietary Fiber
6g
26%
Just a moment...
Sugars
15g
Just a moment...
Protein
35g
Just a moment...
Reviews
Ratings
32 reviews
Delicious and the right amount of spicy for our 1 year old who inhaled it. I definitely want to try a vegetarian ground pork substitute.
0 HelpfulGood quick weeknight dish! One had it on top of rice, one wrapped in tortilla/pita, one ate as is. Everyone liked the mint! . Use butterhead lettuce yum. Did not do smoothie, will need to try that & need to try veggie version!
0 Helpful