Thai Red Curry Pork Lettuce Cups
with green smoothie
The fresh feel and super fast preparation of lettuce cups make them a community favorite. This Thai curry version is simple to pull together and so delicious!
Ingredients
- Ginger, fresh - 1 tsp , grated
- Mango, frozen cubes - 12 oz
- Baby spinach - 3 oz
- Lime juice - 1/2 tsp
- Water - 3/4 cup
- Ginger, fresh - 1 tsp , grated
- Red curry paste - 1 1/2 Tbsp (sub green or yellow curry paste)
- Bragg's / coconut aminos - 3 Tbsp
- Water - 2 Tbsp
- Honey - 2 tsp
- Lettuce, Bibb or Boston leaf - 12 leaves (sub romaine or iceberg)
- Mint, fresh (opt) - 6 leaves , thinly sliced
- Limes - 1/2 , wedges
- Oil, cooking - 1 Tbsp
- Pork, ground - 1 1/2 lb
- Cashews - 1/2 cup
- Hot sauce (opt) - for serving
Prep
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Ginger (for lettuce cups and smoothie) - Prep as directed. (Can be done up to 5 days ahead)
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Make sauce - Combine ginger (portion for lettuce cups), curry paste, aminos, water (portion for lettuce cups), and honey. (Can be done up to 5 days ahead)
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Lettuce / Mint (if using) / Limes - Prep as directed.
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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
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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.
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Pour sauce over pork and bring to a simmer. Simmer until sauce has reduced slightly and pork is finished cooking, ~2 minutes more. Taste and season with some salt, if needed.
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Set out lettuce cup ingredients - pork, lettuce leaves, mint (if using), lime wedges, cashews, and hot sauce.
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Fill lettuce cups at the table. Enjoy with smoothie on the side.
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