Thai Red Curry Pork and Quinoa Lettuce Cups
The fresh feel and super fast preparation of lettuce cups make them a community favorite. This Thai curry version is simple to pull together and so delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Blender
- Wok
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Spatula
- Serving platter
Ingredients
- 1 tsp Ginger, fresh, grated
- 12 oz Mango, frozen cubes
- 3 oz Baby spinach
- 1/2 tsp Lime juice
- 3/4 cup Water
- 1 Tbsp Red curry paste (sub green or yellow curry paste)
- 2 Tbsp Soy sauce, low-sodium
- 2 Tbsp Water
- 2 tsp Brown sugar
- 12 leaves Lettuce, Bibb or Boston leaf (sub romaine or iceberg)
- 6 leaves Mint, fresh (opt), thinly sliced
- 1/2 Limes, wedges
- 1 Tbsp Oil, cooking
- 1 lb Pork, ground
- 1/4 cup Peanuts
- 3/4 cup Quinoa, uncooked
- 1 1/2 cups Stock, any type
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