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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.
Tags

Ingredients

Metric
Servings:
4
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 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

Nutrition Facts

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Prep

  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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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, ~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.

Nutrition Facts

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Reviews

Ratings

Original (68)
Gluten-free (6)
Paleo (5)
Vegetarian (9)

38 reviews

Made with tofu. Love the sauce, but my teen had to make a second dinner later.

By: Megan
Posted: May 31, 2020
Diet: Original
0 Helpful

The dipping sauce really makes this dish.

By: Stephanie
Posted: Aug 18, 2018
Diet: Original
0 Helpful

Great basic spring roll -- I suggest adding in some egg or tofu for added protein!

By: Annie
Posted: Apr 24, 2017
Diet: Original
0 Helpful

SO wouldn't even try it.

By: Carolyn
Posted: Apr 22, 2017
Diet: Original
0 Helpful

This is a fun meal to make with kids! I added tofu for extra protein. Everyone loved it. So refreshing!

By: Miriam
Posted: Apr 20, 2017
Diet: Original
0 Helpful

Really good but the wraps felt like they were missing something... would add cucumber and maybe chicken if making again.

By: Jenna
Posted: Apr 17, 2017
Diet: Original
0 Helpful