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Red Curry Pork Lettuce Cups
and citrus almond dipping sauce / mango smoothie

Active: 30 min Total: 30 min
Spicy curry pork is wrapped in fresh lettuce cups for a meal that is both light and surprisingly filling. Don't miss the creamy dipping sauce and mango smoothie which both serve to balance the heat of the pork.


Creamy Cashew Dipping Sauce:
  • Cashew butter - 1/3 cup (sub almond or other nut butter)
  • Honey - 2 tsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Sriracha (opt) - 1 tsp (sub any hot sauce)
  • Water - 3 Tbsp
Red Curry Pork Lettuce Cups:
  • Onions, medium - 1 , chopped
  • Bell peppers, red - 1 , chopped
  • Cashews, roasted and unsalted - 1/2 cup , chopped
  • Basil, fresh - 2 Tbsp , chiffonade
  • Lettuce, romaine - 1 head (sub butterhead)
  • Oil, cooking - 1 Tbsp
  • Pork, ground - 1 1/2 lbs
  • Curry paste, red - 1 Tbsp (sub yellow or green)
  • Fish sauce - 1 tsp
  • Coconut milk - 1/2 cup
  • Lime juice - 1 tsp
Mango Smoothie:
  • Mango cubes, frozen - 3 cups
  • Coconut milk - 1/2 cup
  • Lime juice - 1 tsp


  1. Make dipping sauce - Whisk together cashew butter, honey, aminos and Sriracha. Taste and add additional aminos for more savory flavor or honey for more sweetness. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 5 days ahead)
  2. Onions / Bell peppers / Cashews - Prep as directed. Combine onions and bell peppers in one container. Store cashews separately. (Can be done up to 5 days ahead)
  3. Make smoothie - Blend mango with coconut milk and lime juice (the portions for the smoothie). Add water, if needed, until mixture is smooth and pours easily. (Can be done up to 1 day ahead)
  4. Basil / Romaine - Chiffonade basil. For romaine, slice off stems and separate leaves for wraps.

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  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, ~4 minutes. Add curry paste and fish sauce and press against the bottom of the pan to break curry paste apart. Add coconut milk (the portion for the lettuce cups) and stir to combine. Simmer until coconut milk reduces slightly, ~2 minutes. Remove from heat and stir in cashews, basil and lime juice (the portion for the lettuce cups).
  2. Assemble wraps by filling lettuce leaves with pork. Serve with sauce for dipping and mango smoothie on the side.



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