Thai green pork lettuce cups

Thai green pork lettuce cups

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(18 ratings)

Prep: 10 mins Cook: 15 mins


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



    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



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


  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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18th May, 2017
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.
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.
5th May, 2016
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.
Olivia Hockin's picture
Olivia Hockin
17th Feb, 2020
Can this be made the night before and reheated the next day?
19th Apr, 2017
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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