Thai Pork Lettuce Cups

    MAKES: 4 servings
    PREPARATION TIME: 10 minutes
    COOKING TIME: 25 minutes
    This recipe’s a savior when it comes to super-busy weeknights. Just stir-fry minced pork with homemade curry paste and a couple of Thai-style condiments, then spoon the mixture into lettuce cups for a fuss-free meal. It’s ready in less than half an hour, and, better yet, keeps cleanup to a bare minimum.

    1 tablespoon (15 g/0.5 oz) ghee or other healthy cooking fat
    3 medium (45 g/1.6 oz) spring onions, white and green parts separated and sliced
    3 tablespoons (45 g/1.6 oz) Thai Curry Paste
    1.3 pounds (600 g) ground pork, 20% fat
    2 tablespoons (30 ml/1 oz.) fish sauce
    4 cups (480 g/16.9 oz) uncooked cauli-rice (shown here)
    1/2 cup (120 ml) coconut milk
    1 tablespoon (15 ml/10.5 oz) fresh lime juice
    Salt and pepper
    1 head (400 g/14.1 oz) iceberg lettuce or any green lettuce
    1 tablespoon (15 ml/0.5 oz) olive oil


    In a large heavy-based pot greased with ghee, cook the white part of the onion over medium heat for 2 to 3 minutes, stirring frequently. Add the curry paste and pork and cook until browned on all sides, 3 to 5 minutes. Add the fish sauce, cauli-rice, coconut milk, and lime juice. Cook, uncovered, for an additional 7 to 8 minutes, stirring frequently. Season with salt and pepper to taste. Remove from the heat and mix in the green parts of the spring onions. Spoon the pork mixture on top of lettuce leaves, drizzle with the olive oil, and serve. The cooked pork can be stored in the fridge for up to 4 days.
    Total carbs: 13.1 g / Fiber: 4.2 g / Net carbs: 8.8 g / Protein: 30.1 g / Fat: 42.1 g / Energy: 545 kcal
    Macronutrient ratio: Calories from carbs (6%), protein (21%), fat (73%)