SPICY THAI CURRY LETTUCE WRAPS
What is easy, quick, spicy, hearty, filling and absolutely delicious? If you guessed these Vegan Spicy Thai Curry Lettuce Wraps, then you are correct. Oh, and these are super low-fat, too! Bonus because they are SO filling and full of protein, so they will satisfy without the fat. I used absolutely no milk in this recipe and of course, as always, it’s oil-free. So, not only do we have a nut-free, oil-free and low-fat curry, but it’s super delicious and a breeze to make.
Instead of making just a plain white rice to go with the curry veggies, at the last minute, I decided a golden curry-spiced rice would be better. Oh boy, it turned out SO delicious, I could have just eaten all the rice and been satisfied. The yellow curry spices and fresh lime juice, while so simple, tastes incredible.
While the curry rice is cooking, you will make the veggie and bean curry mix and then stir in the cooked rice and then add to some gorgeous large lettuce leaves. Voila, a delicious dinner with a wonderful spicy kick. I originally had this idea to make them burritos using tortillas, but as I was making the recipe, the tortillas just didn’t sound that appealing. I tested a small amount on a tortilla to see and it just took away from the amazing filling. So, adding them to fresh, crisp lettuce was perfect. The lettuce isn’t too thick (like a tortilla) and it’s nice crunch made the whole thing so yummy. My mouth was very happy.
BOLD FLAVORS
Now, if you don’t like strong, bold-flavored food, then skip this. These are bold in flavor, because that’s how I roll. The rice is bursting with flavor and so is the sauce.
I also made a delicious Thai Curry Lime Dipping/drizzling Sauce to go with it. It uses the same ingredients from making the wraps, therefore it’s SO EASY. It is spicy and slightly sweet and a great acidic punch from the lime juice.
The ingredients are also repeated in both the golden curry rice and veggie mixture, so it’s kept simple. There is optional sugar (to balance out the spiciness) which I love, but I know some people prefer without sugar, so it’s optional.
Other Vegan Curry Recipes To Try:
- Sweet Potato White Bean Curry Soup
- Spicy Red Pepper Curry Sauce with Broccoli and Rice
- Easy 1 Pan Anytime Curry
- Sweet Potato, Chickpea and Spinach Coconut Curry
- Also try this most amazing Thai Peanut Butter Sauce!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Spicy Thai Curry Lettuce Wraps
Ingredients
GOLDEN CURRY RICE
- 1/2 cup (106g) white jasmine rice
- 1/2 teaspoon fine sea salt
- 1/2 tablespoon yellow curry powder
- 2 teaspoons fresh lime juice
THAI CURRY VEGGIES
- 1 packed cup (140g) finely chopped white onion
- 2 long medium carrots (154g) diced into 1/4 inch pieces
- 1/2 teaspoon fine sea salt (plus another 1/4 teaspoon later)
- 1/2 cup water (plus another 1/2 cup later)
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- 1/2-1 tablespoon fresh lime juice
- 1 15 oz can white beans, drained & rinsed
- optional: 2 teaspoons coconut sugar
- optional: 1/4-1/2 cup chopped fresh cilantro
- large romaine lettuce leaves
THAI CURRY DIPPING SAUCE (spicy and slightly sweet!)
- 3 tablespoons water
- 2 tablespoons lime juice
- 2 tablespoons coconut sugar
- 2 tablespoons red curry paste
- good pinch of salt
Instructions
- To a pot, add all of the "curry rice" ingredients plus 1 cup water over high heat. Once it comes to a boil, cover with a lid and immediately reduce the heat to simmer. Cook for 15-20 minutes or until the water has evaporated. Once it's done, return the lid for 5 minutes and then fluff with a fork.
- While the rice is cooking, add the onions, carrots, just the 1/2 teaspoon salt and only 1/2 cup water to a large saucepan over medium heat. It's important your carrots are diced into 1/4 inch size pieces so they fully cook and are not crunchy in the end by being too large. Stir the veggies well and as soon as it comes to a simmer, cover with a lid and cook for 10 minutes. It's important to cover, as it ensures the carrots soften. Stir a couple of times during the 10 minutes to prevent sticking on the bottom. Add just a tiny bit of water if needed, but mine was perfect. All the water should be gone and your carrots tender at 10 minutes.
- Remove from the heat and add the curry powder, red curry paste, lime juice, remaining 1/4 teaspoon salt, remaining 1/2 cup water, beans, sugar and cilantro. Stir really well and turn the heat back on to low. Cook for just a couple of minutes until heated through and the water soaks up the flavors and cooks down. Taste and add any more salt if needed. It should have a spicy kick and not need any more salt. If you used the full tablespoon of lime juice, it will taste a bit strong, but will mellow out after adding the rice, which I found it to be perfect then.
- Add the cooked rice to the veggies and stir well. Add to large pieces of lettuce and serve immediately!
- For the Thai Curry Lime Sauce, mix all of the ingredients into a small pot with a whisk. Turn to medium heat and cook for just a couple of minutes to heat through and dissolve the sugar. It will be runny, that is normal. Drizzle on the wraps or just dip the wraps into the sauce. It will produce a nice spicy and slightly sweet bite. SO GOOD.
This recipe looks so delicious. And the recipe makes it look refreshing. I might be weird but I enjoy a fresh element with my food so I almost always munch on lettuce on the side of my meal. I just need something fresh. This is perfect for me. I haven’t been cooking that much lately because really I am just starting to get so worn down with life and my schedule, cooking has taken a back seat and convenience has taken a front seat. But really that has to stop because it is not nearly as healthy or delicious and your amazing recipes and I am sick again so clearly it isn’t healthy. Hahaha But oh well sometimes you just have to let yourself be lazy for your own sanity but I am over it. Once I am feeling better it is back in the kitchen for me. I am grateful for all your amazing recipes, they always look so amazing and it makes me want to make them, then I make them and they are amazing and healthy at the same time. It is such a win win situation so I can’t think you enough for putting out your recipes. Without you my home cooked meals would be pretty much basic and not very tasty.
Hahaha so many typos above. I really am not dumb I am just sick and tired. Sorry
Do not apologize, I always do a million typos too! No worries!
Hi Christina! I totally understand. That is why I chose the lettuce wraps…the rice and veggies are so bold in flavor and filling, that a burrito wrap just didn’t go well, hahaa. The crunch and lightness from the lettuce really made these perfect. I’m so sorry to hear you have been sick, that is such a bummer! I hope you feel better soon and don’t be too hard on yourself! Thank you so much for your kind words, I’m just so happy you love the recipes and even more grateful, that you make them so often!! xx
These look so amazing, Brandi! It has been way too long since we made lettuce wraps. Something I need to remedy with this recipe ASAP!
I don’t know if my tastebuds are bold enough for these beautiful lettuce wraps or not, but you better believe I want to test it! I adore lettuce wraps. There is just something about the warm savory filling meets cool crunchy vessel that is just irresistible. I would often choose them over a tortilla wrap, and it’s certainly not to cut down on carbs lol. And with a filling in your usual spicy and so very flavorful style I bet the balance is absolutely perfect! Plus with that citrus in the sauce and the slight sweetness with the optional sugar you really have all the tastebuds doing a happy dance here! In fact both the yellow curry rice and the veggie mixture could be there own delicious dishes, so it’s basically like 3 recipes in one 😀 These look absolutely amazing!! I haven’t thought about lettuce wraps in forever but I am totally craving them now!
Love these colourful and bright pictures, Brandi! You know I’m all about curry and could eat that almost every day. Your recipe makes me drooling! I would happily eat 10 of these, no joke! These look so filling, delicious and flavourful at the same time, really like the concept to serve these on a crisp lettuce!
I’m bold enough! I love BIG, strong flavours. I had the best lettuce wraps I have ever tasted in the summer whilst in Hawaii. I went back to the restaurant about 5 times and just kept on eating them again and again. I keep meaning to try to recreate them at home but haven’t got around to it yet. I should try yours while I am waiting!
I DO like bold flavors! I love that these wraps are both warm and hearty from the filling, and light and refreshing from the lettuce.
So the only way I am a lettuce wrap fan is if the carbs are in the filling and yes they are! I tried eating lettuce wraps once that were all veggies and no fat or carbs and I was hungry like 5 minutes later. HAHA. I love the combo of the crisp and soft so that nice crisp lettuce looks awesome. You know I may have to sub out the curry…lol…but they look amazing and I love that lime tang you put in there! Great combo of flavor. YUM
Haha, yes, I have to have carbs! Give me carbs! I know you aren’t a curry fan, but I know you love spicy so this at least has that, lol!
Brandi, I just made these. YUM! I had with and without the coconut sugar. Prefer the sweet. I also made my own Thai Peanut Dipping Sauce with PB2. I wish I could stop eating these! ❤️
Yay! So very happy you made and enjoyed them! I like them with the coconut sugar too! Thank you so much for the feedback! Funny you mention the peanut butter because I almost listed to add a dollop of peanut butter to the sauce as optional for a peanut butter thai sauce. I have one on the blog that is to die for! https://thevegan8.com/2014/06/19/sweet-spicy-tahini-peanut-sauce-thai-granola/
These were delicious. I will be making these again.
So happy to hear that Liz! Thank you so much for making them and leaving feedback!
Ooh, you nailed it with the flavors on these Brandi. I bet the carrot is spot on with the spicy curry and serving them in a cooling lettuce wrap is genius!
You are so sweet, thank you so much Alisa! The lettuce wrap really helped balance the spicy insides!
Lettuce wraps, curry, Thai, what’s not to like? Bring on the bold flavors, that’s how I roll too. 🙂
Haha! Thank you Linda!
These look so good, Brandi! I love those bold flavors against the crunchy coolness of the lettuce.
Thank you Jackie!
I absolutely love lettuce wraps and can’t wait to try these!
Thank you Amanda!
Curry HEAVEN!!!! These sound amazing and I love lettuce wraps!!! These look so satisfying too with the heartiness of beans + rice and then the veggies…but that dipping sauce??? Oh, my! What a perfect way to eat these! Such a guilt-free, comfort food meal. I love how many curry recipes you have on your blog – I’m looking forward to trying these one day!!! xo
Thank you so much my friend!! These really are guilt-free, so low fat, but they are still so filling because of all the protein and carbs! Win-win! I seriously need MORE curry recipes though, lol! I eat it so often now and have so many ideas!
This meal looks so hearty, tasty, and delicious Brandi! I love love love curries for dinner and I will for sure be giving this a try! 🙂
nice…blog very helpful
I think I might try these with lentils rather than rice…for the extra protein and vitamins!
Let me know how it turns out!
I love this recipe! It was so flavorful, fresh, and will be on repeat.
So happy to hear that Alexandra!!
This is a weekly staple at my house because my husband and two toddlers LOVE it! Not to mention it’s really easy and packed full of flavor. You might not think this is a toddler friendly recipe but it’s two thumbs up from my picky 2 year old 🙂