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Thai Beef Lettuce Cups


  • 1 sweet potato, sliced

  • 1 bunch of rainbow carrots, sliced

  • Ground cinnamon

  • Garlic salt

  • Black pepper

  • 1 1/2 pounds lean ground beef

  • 2 cloves of garlic, diced

  • Olive oil

  • 1tbsp thai red curry paste

  • 1tbsp tamari/soy sauce

  • 1tsp fish sauce

  • 1/4 cup spring onions, thinly sliced + extra for garnishing

  • 6oz white mushrooms, diced

  • Butterhead lettuce, clean and dry leaves


  1. Preheat oven 190degC. Line a baking tray with parchment paper.

  2. Toss sweet potato and carrots in olive oil, cinnamon, salt and pepper. Spread them on the baking tray in a single layer. Roast for 35-40mins until soft and slightly browned. Allow to cool.

  3. Brown beef and garlic over medium-high heat. As meat cooks, add in curry paste, tamari/soy sauce and fish sauce. At the last few mins of cooking time, add in mushrooms and spring onions.

  4. Blend in 1 cup of potato-carrot mixture into beef. Spoon mixture into lettuce leaves and served topped with spring onions.

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