About this recipe:Minced pork and ground rice are cooked together with a Thai red curry paste, then used to fill lettuce leaves. This recipe is great for dinner parties. Dish up the filling and lettuce leaves separately, so your guests can make their own wraps.
45g white rice
900g minced pork
1 red onion, finely chopped
2 tablespoons red curry paste (such as Mae Ploy)
2 tablespoons tomato puree
4 tablespoons water
2 limes, juiced
2 tablespoons fish sauce
12 leaves lettuce
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Method Prep:5min › Cook:25min › Ready in:30min
Toast the rice in a frying pan over medium-high heat until lightly browned. Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.
Cook pork in a frying pan over medium-high heat for 4 minutes. Place the onions in the frying pan with the pork and continue to cook and stir until the onions are translucent, about 4 minutes. Stir in the curry paste and cook until aromatic. Mix in the tomato puree and reduce the heat to a simmer. Pour in 4 tablespoons water if the pork seems dry and begins to stick to the bottom of the pan. Add the roasted, ground rice and continue to simmer until the ground rice is tender, about 5 minutes. Stir in lime juice and fish sauce to taste. Serve pork in lettuce leaves.