Thai Curry Pork Lettuce Wraps (Nam Prik Ong)

Name: Thai Curry Pork Lettuce Wraps (Nam Prik Ong)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 2 Tbsps fish sauce; 907 grams ground pork; 2 limes, juiced; 12 leaves lettuce; 2 Tbsps red curry paste (such as Mae Ploy); 1 red onion, finely chopped; 2 Tbsps tomato paste; 59 milliliters water (optional); 59 milliliters white rice

Thai Curry Pork Lettuce Wraps (Nam Prik Ong) is a gluten free, dairy free, and דל פחמימות, hor d'oeuvre. One portion of this dish contains approximately 27g of protein, 33g of fat, and a total of 450 calories. This recipe serves 6. Head to the store and pick up rice, curry paste, juice of lime, and a few other things to make it today. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Toast the rice in a skillet over medium-high heat until lightly browned.

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Toast

Rice

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Frying Pan

Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.

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Rice

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Mortar And Pestle

Food Processor

Cook pork in a skillet over medium-high heat for 4 minutes.

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Pork

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Frying Pan

Place the onions in the skillet 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.

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Curry Paste

Onion

Pork

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Frying Pan

Mix in the tomato paste and reduce the heat to a simmer.

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Tomato Paste

Pour in 1/4 cup water if the pork seems dry and begins to stick to the bottom of the pan.

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Water

Pork

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Frying 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.

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Fish Sauce

Lime Juice

Rice

Serve pork in lettuce leaves.

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Lettuce Leaf

Pork

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Frying Pan

Mortar And Pestle

Food Processor

Ingredients

Servings:

2Tbsps

fish sauce 907grams

ground pork 2

limes, juiced 12leaves

lettuce 2Tbsps

red curry paste (such as Mae Ploy)1

red onion, finely chopped 2Tbsps

tomato paste 59milliliters

water (optional)59milliliters

white rice

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is De Morgenzon Reserve Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.

De Morgenzon Reserve Chenin Blanc

Decadent golden with green hues, this Chardonnay exhibits aromas of toasted brioche with zesty marmalade. A backbone of lime and lemongrass with floral notes of honeysuckle and frangipani emerge on the palate. Warm, rich vanilla and a creamy almond nuance linger on the finish.