Save to your scrapbook
Minced-pork lettuce parcels
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: to 4, as a light lunch
500g pack minced pork
1 essential Waitrose Red Pepper, cut into 1cm dice
2 tbsp Bart Thai Green Curry Paste
200ml chicken stock
160ml can coconut cream
150g frozen peas
4 salad onions, sliced
1 tsp Thai Taste Fish Sauce
¼ x 25g pack mint, leaves shredded
½ x 25g pack Cooks’ Ingredients Thai Basil, leaves shredded
150g tub natural yogurt
½ x 28g pack coriander, chopped
2 little gem lettuces,
12-14 large leaves
1 Fry the pork and pepper in a large frying pan for 5 minutes to brown. Add the Thai curry paste and cook for 1 minute. Stir in the stock and coconut cream, cover and simmer for 10 minutes. Add the peas, salad onions and fish sauce, cook uncovered for a further 5-6 minutes or until most of the liquid has evaporated, then stir in the mint and basil.
2 Meanwhile, mix together the yogurt and coriander.
3 Fill the gem leaves with the mince mixture and add a spoonful of coriander yogurt to each to serve.
Typical values per serving:
This recipe was first published in Thu Apr 12 10:18:05 BST 2018.