This is a great appetizer to serve at your next get-together. This recipe for Thai Beef Lettuce Wraps is very versatile. Use beef, pork, chicken, or shrimp and spice it just how you like it. I like a pretty heavy hit of spice, but you don’t need to make this as a spicy dish.
I like to serve this appetizer when we have an informal get-together because it allows guests to “make their own” appetizer.
- 1 pound of ground beef (or chicken or chopped shrimp)
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 can chopped water chestnuts
- 1 tablespoon Thai red curry paste
- 1 teaspoon ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon Chinese mustard
- Crushed red pepper, to taste
- zest & juice of one lime
- handful of fresh cilantro, roughly chopped
- Saute the onions in a little bit of olive oil, just until they begin to soften. Add the meat and brown, breaking it up as it cooks.
- Add the curry paste & ginger to the pan and stir until it’s melted & incorporated into the meat. Add the soy & oyster sauce, stir to combine.
- Turn off the heat and add the lime zest, lime juice, and parsley. Taste for seasoning. Add more curry paste if you’d like it a bit spicier or more lime or more ginger or whatever you think it needs…but you should be able to taste each of the components: spicy, sour, sweet, salty.
- Add fresh cilantro
- Serve on iceberg or Boston bibb lettuce leaves.