Thai Curry Pork Lettuce Wraps (Nam Prik Ong) – a delicious recipe with white rice, ground pork, red onion, red curry, tomato paste, water. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Toast the rice in a skillet 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.
2
Cook pork in a skillet over medium-high heat for 4 minutes. 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. Mix in the tomato paste and reduce the heat to a simmer. Pour in 1/4 cup 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.
709
kcal
Calories
48
g
Fat
26
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup white rice, 2 pounds ground pork, 1 red onion, finely chopped, 2 tablespoons red curry paste (such as Mae Ploy), and more.
Yes, Thai Curry Pork Lettuce Wraps (Nam Prik Ong) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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