Thai Red Curry Pork and Quinoa Lettuce Cups
with green smoothie

Name: Thai Red Curry Pork and Quinoa Lettuce Cups
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1 tsp Ginger, grated; 1 Tbsp Red curry paste (sub green or yellow curry paste); 2 Tbsp Soy sauce, low-sodium; 2 Tbsp Water; 2 tsp Brown sugar; 12 leaves Lettuce, Bibb or Boston leaf (sub romaine or iceberg); 6 leaves Mint, thinly sliced; 1/2 Limes, wedges; 1 Tbsp Oil, cooking; 1 lb Pork, ground; 1/4 cup Peanuts; for serving Hot sauce of choice (opt); 1 tsp Ginger, grated; 12 oz Mango, frozen cubes; 3 oz Baby spinach; 1/2 tsp Lime juice; 3/4 cup Water

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Thai Red Curry Pork and Quinoa Lettuce Cups

Our community members loved the fresh feel and super fast preparation when we last featured a version of these lettuce cups in 2017.

Ingredients

Metric

Servings:

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

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.

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