Thai Red Curry Pork Lettuce Cups
with green smoothie

Name: Thai Red Curry Pork Lettuce Cups
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup Coconut milk, light; 1 Tbsp Red curry paste (sub green or yellow); 3 Tbsp Bragg's / coconut aminos; 4 leaves Basil, fresh, chiffonade; 12 leaves Lettuce, romaine (sub green leaf or iceberg); 1 Limes, wedges; 1 Tbsp Oil, cooking; 1 1/2 lbs Pork, ground; 2 tsp Arrowroot powder; 2 Tbsp Water; 2 oz Cashews; for serving Hot sauce; 12 oz Peaches, frozen or fresh, roughly chopped; 1 tsp Ginger (opt), grated; 3 oz Baby spinach; 1/2 tsp Lime juice; 1/2 cup Ice; 1/2 cup Coconut milk, light; 1/2 cup Water

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

These lettuce cups are proof that recipes don’t need to be complicated to be packed with flavor. The spice of ground pork simmered in a coconut curry sauce is balanced by crisp, cooling lettuce leaves. These are messy but fun to eat!

Ingredients

Metric

Servings:

Red Curry Pork Lettuce Cups:

Coconut milk, light - 1/3 cup
Red curry paste - 1 Tbsp (sub green or yellow)
Bragg's / coconut aminos - 3 Tbsp
Basil, fresh - 4 leaves , chiffonade
Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
Limes - 1 , wedges
Oil, cooking - 1 Tbsp
Pork, ground - 1 1/2 lbs
Arrowroot powder - 2 tsp
Water - 2 Tbsp
Cashews - 2 oz
Hot sauce - for serving

Green Smoothie:

Peaches, frozen or fresh - 12 oz , roughly chopped
Ginger (opt) - 1 tsp , grated
Baby spinach - 3 oz
Lime juice - 1/2 tsp
Ice - 1/2 cup
Coconut milk, light - 1/2 cup
Water - 1/2 cup

Prep

Make stir-fry sauce - Whisk together coconut milk (the portion for the pork), curry paste and aminos. (Can be done up to 5 days ahead)
Basil / Lettuce / Limes - Prep as directed.
Make green smoothie - If using fresh peaches, chop into large pieces. Grate ginger. Combine peaches, ginger, spinach, lime juice, ice, coconut milk (the portion for the smoothie) and water in a blender. Blend until smooth. Add some more water, if needed to help the smoothie blend more easily. Taste and add some honey (not in ingredients list) if you’d like it a bit more sweet.

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Make

Heat a wok over high heat. Add oil and then pork to heated oil. Saute until pork is just cooked through, 2 to 3 minutes.
Whisk together arrowroot powder and water.
Pour stir-fry sauce and arrowroot powder / water mixture over pork. Continue cooking until sauce has thickened, ~2 minutes more. Remove from heat and stir in basil.
Set everything out on the table so that everyone can assemble their lettuce cups by filling lettuce leaves with pork and cashews. Finish lettuce cups by topping them with a squeeze of lime juice and some hot sauce (if you’d like).
Enjoy lettuce cups with smoothies on the side.

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