Lettuce wraps originated in China, but they’re super popular in Laos and Thailand, where the lettuce is filled with larb—a spicy salad made with with ground meat and vegetables.
Our super simple version is made using our Thai Green Curry Spice Blend, some ground meat (or tofu) and a little coconut milk. If you don’t like coconut milk, you can use water instead. And if you don’t eat meat, you can use tofu. If you can’t find Thai basil, use regular. You get the point—as long as you have the filling and the lettuce, the rest is your choice!
This is a great any night of the week meal. It’s also an impressive dinner party dish. Either way, you can make it in under 30 minutes!
1 1/2 lb ground turkey, chicken and/or pork —OR— 1 package firm or extra firm tofu cut into 1/4-1/2" chunks
1/2 can light or full fat unsweetened coconut milk (optional)
1 pack Masi Masa Thai Green Curry Spice Blend
1 small onion, diced
1-2 cloves garlic, minced
1 TBSP fish sauce (optional)
1 head butter or iceberg lettuce, pull leaves off, wash & dry
In a large cast-iron skillet or Dutch oven, cook meat (or tofu), onion and garlic over medium heat until meat is no longer pink (stirring to break up into small pieces); drain if necessary (meat mixture should be mostly dry).
Stir in 1/2 can coconut milk OR 1 cup water and pack of Masi Masa Thai Green Curry Spice Blend. Bring to a boil.
Load up your lettuce leaves with meat and toppings!
We prefer to put the meat in a large bowl and let everyone make their own wraps at the table.