Thai green pork lettuce cups

Thai green pork lettuce cups

By Katy Greenwood
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(12 ratings)
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Prep: 10 mins Cook: 15 mins

Easy

Serves 4

A healthy, quick and simple midweek meal with fragrant Thai flavours, pork and fresh herbs

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal298
  • fat17g
  • saturates5g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein27g
  • salt1.1g
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Ingredients

  • 1 tbsp sesame oil
  • 500g pork mince
  • 1 tbsp green curry paste
  • 1 red onion, finely chopped
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • ½ small pack mint, leaves only, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small pack coriander, leaves only, roughly chopped
  • 4 Little Gem lettuces, leaves separated
  • rice, to serve (optional)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Heat the oil in a frying pan and cook the pork for 8-10 mins or until cooked through. Stir in the green curry paste and 2 tbsp water, then cook for 1-2 mins. 

  2. Remove from the heat and stir in the red onion, lime juice, fish sauce and herbs. Spoon the pork into the lettuce leaves and serve with rice, if you like. 

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Comments, questions and tips

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happysheep
18th May, 2017
5.05
I love this dish! Really easy and quick to make and always delicious. I usually serve it with brown rice and wrap the rice up inside the lettuce leaves with the pork.
taandem
8th Oct, 2016
This is a really nice dish. Beautiful flavour combination. Instead of rice I chose to serve it with mung bean vermicelli with peanut butter and soy sauce which adds and twist of nuttyness.
iLouminator
5th May, 2016
5.05
Light and fresh dish that was exceedingly easy to prepare. I would perhaps add a red chilli for some heat next time, but otherwise the flavour combination was lovely.
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mikesperrey
19th Apr, 2017
4.05
I used 2.5 tbsp of curry paste. It was a little too much, but 1 tbsp was going to be too little. Next time: 1.5! Lovely flavours - definitely needs the full quota of herbs though.
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