Red Curry Pork Lettuce Wraps
citrus almond dipping sauce / mango smoothie
Ingredients
- Mango, frozen cubes - 4 cups
- Coconut milk, light - 3/4 cup
- Limes, juice - 1
- 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
- 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
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
36 reviews
I tried it with left over Won Ton wrappers I had from another recipe. Worked pretty well! Didn't look perfect but presentable and tasted great!
0 Helpfulthought these were really good! quickly learned that if the water is too warm the rice paper is too difficult to work with and folds over and sticks to itself, I had the best luck with just lukewarm water - warmed it on the stove and turned the burner off, really does not need to be too warm. Next time I'll add a bit more sriracha for more spiciness
0 HelpfulRolling the ingredients in the sticky rice paper took some practice. I little too tedious and ultimately, messy. Next time, I may skip the wraps and toss it into a salad. :)
0 HelpfulI added sliced tofu to the wraps. I didn't feel the lassi was necessary because the peanut sauce was so delicious. I did add red pepper flakes and the juice of half a lime to the peanut sauce. I think the key to working with the rice paper is to pull it out of the water before it has turned completely soft. It will continue to soften on the plate as you are loading in your ingredients.
0 HelpfulReally delicious but the preparation wasn't the easiest, especially if you haven't worked with rice paper. While it's fun to work with an ingredient you've never worked with (the rice paper) it was a ton of work. I'm not exactly sure I'll be rushing to make this recipe again.
0 Helpful