Thai Beef Lettuce Wraps

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.

Thai Beef Lettuce Wraps



  • 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.
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