The Dinner Planner


Red Curry Pork Lettuce Cups

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Servings 4


  • 500 grams pork mince
  • 1 red capsicum - finely diced
  • 2 carrots - finely diced or grated
  • bean sprouts
  • lettuce - cos or iceburg
  • 1-2 tbsp red curry paste - use more or less based on the brand you use and the level of heat.
  • 2 tbsp oil
  • cup coconut milk
  • 2 tsp cornflour - mixed with a little water to make a slurry
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 spring onions - finely sliced
  • 2 tabsp toasted peanuts or almonds
  • 1 lime


  • Step 1 - Heat the oil in a large frypan or wok over medium high heat. Add curry paste and cook until fragrant, about a minute. Add pork, stir until well combined and cook until brown all over.
  • Step 2 - Add the carrot and capsicum to the pan. Pour in the coconut milk, add soy sauce and stir to combine. Cook for 5 minutes. Add cornflour slurry and cook until thickened. Stir in the spring onions and squeeze over the lime juice to taste.
  • Step 3 - Spoon the pork into the lettuce cups, top with toasted nuts and coriander.

Tips and Variations

VEGETARIAN - Replace mince with 500 grams firm tofu, crumbled.

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