Gluten-Free Red Curry Pork Lettuce Cups
Fresh lettuce cups filled with aromatic red curry pork, featuring ground pork simmered in coconut milk with curry paste and fish sauce. The filling is studded with roasted cashews and fresh basil, creating a perfect balance of savory, spicy, and herbal flavors. Served alongside a creamy cashew butter dipping sauce sweetened with honey and spiked with sriracha, these lettuce wraps make an ideal light lunch, appetizer, or healthy dinner. The combination of crispy lettuce, tender spiced pork, and rich sauce offers satisfying textures and bold Southeast Asian-inspired flavors.
Ingredients
- ⅓ cup cashew butter
- 2 tsp honey
- 2 Tbsp Bragg's / coconut aminos
- 1 tsp sriracha(optional)
- 3 Tbsp water
- 1 onions, medium, chopped
- 1 bell peppers, red, chopped
- ½ cup cashews, roasted and unsalted, chopped
- 2 Tbsp basil, fresh, chiffonade
- 1 head lettuce, romaine
- 1 Tbsp cooking oil
- 1 ½ lbs ground pork
- 1 Tbsp red curry paste
- 1 tsp fish sauce
- ½ cup coconut milk
- 1 tsp lime juice
- 3 cups mango cubes, frozen
Instructions
- 1
Heat saute pan or wok over medium-high heat and add oil
- 2
When oil shimmers, add onions and bell peppers and saute until tender
- 3
Add ground pork and saute until nearly cooked through
- 4
Add curry paste and fish sauce, pressing curry paste against pan bottom to break apart
- 5
Add coconut milk and stir to combine, then simmer until slightly reduced
- 6
Remove from heat and stir in cashews, basil, and lime juice
- 7
Fill lettuce leaves with pork mixture and serve with dipping sauce
Tips
Press curry paste firmly against pan bottom to release oils and prevent clumping for better flavor distribution.
Choose crisp romaine outer leaves for sturdy cups that won't break when filled with warm pork mixture.
Make dipping sauce ahead and let flavors meld - combine cashew butter, honey, aminos, sriracha, and water until smooth.
Good to Know
Refrigerate assembled cups up to 2 days. Store components separately for best texture.
Make pork filling and sauce up to 2 days ahead. Reheat filling gently before serving.
Serve immediately while pork is warm. Provide extra sauce and lime wedges on the side.
Common Mistakes
Don't skip breaking apart curry paste to avoid bitter, concentrated pockets of paste.
Avoid overfilling lettuce cups to prevent breaking and messy eating.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this ahead for meal prep?
Yes, store filling and sauce separately in the fridge for up to 3 days. Wash and dry lettuce leaves, then assemble just before eating for best texture.
What if I don't have fish sauce?
Substitute with soy sauce or additional coconut aminos, though you'll lose some umami depth. Start with half the amount as these alternatives are saltier.
Can I freeze the pork filling?
Yes, freeze cooked filling for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding a splash of coconut milk if needed to restore moisture.