In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Thai lettuce cups with pork curry, crushed cashews, and bell pepper
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious, Protein Plus
2 Servings, 620 Calories/Serving
20 Minutes
Delicious doesn’t have to be difficult. These flavorful lettuce cups are a prime example. Simply simmer your choice of protein in our aromatic Thai curry sauce and—applause—dinner is done.
In your bag
- Your choice of protein
- 1 organic red or other bell pepper
- 1 organic red onion
- ¼ ounce whole dried chiles (optional)
- 1 organic lime
- Sunbasket Thai curry sauce base (coconut milk - curry paste - cashew butter - coconut sugar - lime juice - fish sauce - lemongrass - extra virgin olive oil - garlic - kosher salt - ginger - turmeric)
- 1 head organic butter or other lettuce
- 3 tablespoons dry-roasted cashews
- 4 or 5 sprigs organic fresh cilantro
Nutrition per serving
Calories 620, Total Fat 43g (55% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 660mg (29% DV), Total Carb. 30g (11% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 2g Added Sugars, 4% DV), Protein 29g
Contains:
Fish (anchovy), Crustacean Shellfish (shrimp), Tree Nuts (coconut, cashew)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep your protein
Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. If using jumbo shrimp, cut in half.
2
Prep the bell pepper and onion; start cooking the filling
- Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
- Peel and finely chop enough onion to measure 1 cup [2 cups]; set aside ¼ cup [½ cup] for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the bell pepper, ¾ cup [1½ cups] onion, and as many dried chiles as you like, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.
Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 1 to 2 minutes for shrimp and 3 to 4 minutes for ground meat.
While the filling is cooking, prepare the lime.
3
Prep the lime; finish the filling
- Zest the lime; cut the lime into wedges for garnish. [Zest both limes; cut 1 lime into wedges. Save the remaining zested lime for another use.]
To the pan with your protein and vegetables, stir in the Thai curry sauce base and lime zest and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce has thickened and your protein is cooked through, 2 to 3 minutes. Remove from the heat, discard the chiles, and season to taste with salt and pepper.
While the filling is cooking, prepare the remaining ingredients.
4
Prep the lettuce and garnishes
- Trim the root end from the lettuce; separate the leaves.
- Using the bottom of a bowl or cup, lightly crush the cashews.
- Coarsely chop the cilantro.
Serve
Transfer the lettuce leaves to individual plates and top with the filling. Garnish with the cashews, cilantro, and remaining onion and serve with the lime wedges.
Kids Can!
- Measure the onion.
- Time the cooking.
- Separate the lettuce leaves.
- Crush the cashews.
- Garnish the lettuce cups.