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.
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!
Spicy Thai Curry Lettuce Wraps
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
- 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.