Red Curry Pork Lettuce Wraps
citrus almond dipping sauce / mango smoothie

Name: Red Curry Pork Lettuce Wraps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 cups Mango, frozen cubes; 3/4 cup Coconut milk, light; 1 Limes, juice; 1/3 cup Almond butter (sub any nut butter); 2 Tbsp Orange juice (bottled or fresh-squeezed); 2 tsp Honey; 2 Tbsp Bragg's / coconut aminos; 1 tsp Sriracha (opt) (sub hot sauce of choice); 2 Tbsp Water; 1 Onions, chopped; 1 Bell peppers, red, chopped; 1/3 cup Cashews, roasted & unsalted, chopped; 1 lb Pork tenderloin; 1 head Lettuce, romaine (sub butterhead); 1/4 cup Basil, fresh, roughly chopped; 1 Tbsp Cooking oil; 2 tsp Red curry paste (sub yellow or green); 1 1/2 tsp Fish sauce; 1 tsp Honey; 1/2 cup Coconut milk, light; 1 Limes, juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Crisp lettuce wraps balance the slight heat from this red curry pork. A creamy mango smoothie on the side makes this a meal with fun international flair!

Proteins

Pork, non-ground

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Mango Coconut Smoothie:

Mango, frozen cubes - 4 cups
Coconut milk, light - 3/4 cup
Limes, juice - 1

Citrus Almond Dipping Sauce:

Almond butter - 1/3 cup (sub any nut butter)
Orange juice - 2 Tbsp (bottled or fresh-squeezed)
Honey - 2 tsp
Bragg's / coconut aminos - 2 Tbsp
Sriracha (opt) - 1 tsp (sub hot sauce of choice)
Water - 2 Tbsp

Red Curry Pork Lettuce Wraps:

Onions - 1 , chopped
Bell peppers, red - 1 , chopped
Cashews, roasted & unsalted - 1/3 cup , chopped
Pork tenderloin - 1 lb
Lettuce, romaine (sub butterhead) - 1 head
Basil, fresh - 1/4 cup , roughly chopped
Cooking oil - 1 Tbsp
Red curry paste (sub yellow or green) - 2 tsp
Fish sauce - 1 1/2 tsp
Honey - 1 tsp
Coconut milk, light - 1/2 cup
Limes, juice - 1

Prep

Make dipping sauce - Whisk together almond butter, orange juice, honey, aminos and hot sauce. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 3 days ahead)
Onions / Bell peppers / Cashews - Prep as directed. (Can be done up to 3 days ahead)
Make smoothie - Blend mango with coconut milk and lime juice. Add water, if needed, until mixture is smooth and pours easily. (Can be done up to 1 day ahead)
Pork - Cut into 1” (2.5 cm) cubes. Tenderize the meat with a fork and season with salt and pepper. (Can be done up to 1 day ahead)
Romaine - Slice off stems and separate leaves for wraps.
Basil - Roughly chop.

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Make

Heat a saute pan or wok over medium-high heat. Add oil. When oil begins to shimmer add onions and bell peppers. Saute until tender, ~3 minutes. Add pork and saute until nearly cooked through, ~6 minutes. Add curry paste, fish sauce, and honey and press against the bottom of the pan to break apart. Add coconut milk and stir to combine. Simmer until coconut milk reduces slightly, ~2 minutes. Remove from heat and stir in basil and lime juice.
Assemble wraps by topping lettuce leaves with pork filling and cashews. Serve with sauce for dipping and mango smoothie on the side!

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