Are you ready for some fun today? I sure am. Not only am I volunteering for my sons Ski PE class. Yes, you heard me right. SKI PE. Yet another bonus to living in the snowy peaks of Telluride. The kiddos have ski class with their pals one day a week. This dish is for dinner after such a grueling day…
I like to dabble in a little of this and that when it comes to ethnic flavors. Here I play with one of my favorites Thai Red Curry Paste.
These Thai Beef Lettuce Cups (or wraps, if you will) will knock your socks off. For lunch, dinner, winter, spring, summer or fall.
Due to the hot cold nature of these they are perfect for any season. All times of the year.
As you know by now I take like to take tradition and turn it upside down and sideways.
How are my Thai Lettuce Cups a little different?
There is something about eating with your hands that is so very fabulous. Wrapping this filling in butter lettuce leaf keeps things light, grain free and primal.
Pick up the extra pieces with a fork or chop sticks. Or your fingers. Don’t be shy.
For Paleo folks ~ there are homemade Thai Curry Paste recipes out there. Should you wanna go that route. I am good to go with the jar ‘o paste.
Do you ever use Thai Red Curry Paste? How about Fish Sauce? Both add unique flavor to your savory dishes. I suggest that you have both on hand at all times. There are many evenings when I can’t quite figure out how to liven up a meal and voila! I spy these two jars and my mind is made up.
You know how they say that love can be found at a first glance? That is how it is each time I rediscover these 2 ingredients.
Though fish sauce is not somethin’ you want to get too lovey dovey with. It is veeerrrryyyy pungent.
I used lean ground black angus beef in these lettuce cups. If I had bison or elk on hand those would have been perfect too. If you don’t have that, then ground turkey, lamb, chicken or a vegan meatless option would be great too.
Don’t forget the Sriracha sauce….that’s another condiment you need to have at the ready. Oh the flavor and spice!
If you have a version of this recipe feel free to add it in your comments.
- 1 Sweet Potato, slice into pieces like the photo
- 1 bunch Rainbow Carrots, sliced
- Ground Cinnamon
- Garlic Salt
- Black Pepper
- 1 1/2 pounds Lean Ground Beef
- 2 diced Garlic Cloves
- Olive Oil
- 1 tablespoon Thai Red Curry Paste
- 1 tablespoon Tamari or Soy Sauce
- 1 tablespoon Fish Sauce
- 1/4 cup Scallions (Green Onion) sliced small
- 6 ounces White Mushrooms, diced very small
- Butter Lettuce, clean and dry leaves
- Sliced Scallions
- Preheat oven to 375 F with the rack in the middle. Prepare a cookie sheet with parchment or a Silpat liner. Slice sweet potatoes and carrots into bite size pieces. Toss with some olive oil. cinnamon, garlic salt and black pepper. Spread in a single layer on the cookie sheet. Roast for about 35 to 40 minutes until soft and slightly browned. When cool enough to handle slice into very small pieces.
- In a large saute pan brown beef and garlic over medium high heat. As meat cooks add Thai red curry paste, tamari and fish sauce, Add mushrooms and scallion for the last few minutes of cook time. Add 1 cup roasted sweet potatoes and carrots and carefully fold in to blend with the beef.
- Plate Thai meat mixture on top of butter lettuce leaves. Top with diced scallions and Sriracha.
- I used lean (93%) Black Angus ground beef in these. Use any ground beef, lamb. turkey, chicken or vegan option.
- Adjust all spices to taste.
Lettuce Cups Recipe Links
- Asian Turkey Lettuce Cups with Homemade Hoisin Sugar Free Mom
- Chicken Lettuce Cups Butter Than Toast
- Pulled Pork Lettuce Cups with Adobo Mayonnaise Pepper.PH
- Spicy Asian Shrimp Lettuce Cups Bev Cooks
- Vegan Curried “Egg” Lettuce Cups The Wren and Rabbit
- Vietnamese Pork Meatballs in Lettuce Cups Girl Cooks World