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

Active: 30 min Total: 30 min
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
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. Onions / Bell peppers / Cashews - Prep as directed. (Can be done up to 3 days ahead)
  3. 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)
  4. 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)
  5. Romaine - Slice off stems and separate leaves for wraps.
  6. Basil - Roughly chop.

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Make

  1. 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.
  2. Assemble wraps by topping lettuce leaves with pork filling and cashews. Serve with sauce for dipping and mango smoothie on the side!

Nutrition Facts

Amount Per Serving
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