Thai Green Curry Lettuce Cups
Use ground turkey, chicken or pork for a healthy and quick meal chock full of color and flavor.
Servings: 4
Equipment
- Mandolin (optional)
- Large skillet
Mise en place
- 1 ea. carrot cut into matchsticks
- 1 ea. jalapeno, deseeded sliced into thin rings or matchsticks
- 2 ea. radish sliced very thin
- 1/4 ea. cucumber sliced very thin
- 4 tbsp rice wine vinegar
- 4 tbsp water
- 2 tsp fish sauce divided
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp coconut or avocado oil
- 1 lb. ground pork, turkey or chicken
- 1/2 c red onion small dice
- 1 tbsp Thai green curry paste
- 8 ea. green lettuce leaves romaine, green leaf, butter lettuce, washed and dried
- 1 ea. green onion sliced thin on the diagonal, for garnish
- 1 tbsp mint chopped, for garnish
- 1 tbsp cilantro leaves chopped, for garnish
- 1 tbsp sesame seeds for garnish
Method
Marinate the vegetables
- Slice the vegetables thin using a mandolin or very sharp knife. Place the carrots, jalapeno, radishes, cucumbers into a bowl large enough to hold everything.
- Combine rice wine vinegar, water, 1t of the fish sauce, salt and sugar in a small mixing bowl. Whisk until sugar and salt are completely dissolved, then pour the mixture over the vegetables. Stir to combine and coat the vegetables thoroughly, then cover with plastic wrap and store in the refrigerator until ready to use.
Cook the protein
- Heat oil in large skillet, season the protein thoroughly with salt, and fry until almost cooked all the way, about 5 minutes. Add the diced red onions to the skillet and stir once more to combine.
- Mix together the remaining 1t of fish sauce with the green curry paste and 1 T of water, and pour into the skillet.
- Stir until everything is fully coated and the sauce is reduced by half.
Serve
- Place two lettuce cups on each person's plate, spoon on some of the Thai curry mixture and top with the marinaded vegetables.
- Garnish with slivered green onions, roughly chopped mint and cilantro and a sprinkling of sesame seeds on top.