Coconut Curry Lettuce Wraps
30 min serves 6-8
Coconut Curry Lettuce Wraps
With Southeast Asian flavors and Pre Lean Ground Beef, these lettuce wraps are perfect for a party or a light meal.
- 2 lbs Pre 92% lean ground beef
- 2 tbsp butter (use ghee for Whole30)
- 2 tbsp toasted sesame oil
- 1/4 cup Coconut Aminos
- 3 tbsp honey (omit for Whole30)
- 8 cloves garlic, minced
- 1 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tsp red pepper flakes
- 1/4 cup cilantro, chopped
- 1 box organic butter lettuce
Triple C Sauce
- 1/2 cup cilantro, packed
- 2/3 cup roasted cashews
- 1/2 cup canned coconut milk
- 2 limes, juiced
- 1 lime, zested
- 2 tsp red curry paste
- 1 1/2 tbsp Coconut Aminos
Instructions:
Meat
- In a large frying pan over medium-high heat, melt ghee. Once it has melted completely and the pan is hot, add the ground beef. Continuously stirring, cook the meat until it is brown throughout. Remove from heat, strain the fat and transfer to a mixing bowl.
- Stir in the rest of the ingredients for the meat (except the lettuce) and set aside.
Sauce
- Add all sauce ingredients in a food processor or high-speed blender. Blend until completely smooth and creamy.
- Taste and adjust; add more coconut milk to thin the sauce as needed.
Assembly
- Assemble the wraps: Spoon a few tablespoons of ground beef in a leaf of butter lettuce. Top with sauce and serve warm.
The sauce can be saved and stored in the refrigerator for up to one week.
Made with Pre©
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*vs. USDA Data for Choice