Lettuce Wraps with Curried Okra and Cauliflower Rice
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
- 13X18 Rimmed baking pan
- Large skillet
- Large Sauce Pan
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownPrep Time15 minsCook Time20 minsTotal Time35 minsLettuce Wraps work great with ground beef, ground pork or ground lamb or a mixture. Let your creativity be your guide.
Kitchen Essentials
- 13X18 Rimmed baking pan
- Large skillet
- Large Sauce Pan
Prep
No prep needed.
Ingredients
Combine all of the chutney ingredients and stir to combine. Salt to taste and add additional lime juice if necessary.
Put the cauliflower rice and two diced shallots in a big pile on a rimmed baking sheet and add 2 tbsp of avocado oil. Mix this all together with your hands and then spread this out on a rimmed baking sheet and season with salt and pepper. Place this in a oven that's preheated to 450 degrees and set a timer for 15 minutes. Stir the rice and then set another timer for 10 minutes.
In a large sauce pan add a tbsp of avocado oil and add the curry and stir until fragrant- about 30 seconds. Add the okra and cook until it begins to get some color- about 5-6 minutes. Then add the coconut milk, the tomatoes and 1/2 cup of chicken broth- bonus points if it's home made. Bring to a boil and then reduce to a simmer.
Brown the meat in a skillet with a tablespoon of tablespoon of avocado oil or olive oil. We're going to take it out when it's almost done and cook the rest of the filling ingredients and add it back in to finish cooking.
Leave a tablespoon of oil in the pan and add the Chinese 5 spice and stir until fragrant- about 30 seconds and then add the onions and stir for 2-3 minutes, add the garlic, the zucchini, the ginger and the fish sauce and the water and stir for another 2-3 minutes.
Add the meat and any juices back to pan and finish cooking. Simmer while we're getting the rest of the ingredients assembled.
Ingredients
Directions
Combine all of the chutney ingredients and stir to combine. Salt to taste and add additional lime juice if necessary.
Put the cauliflower rice and two diced shallots in a big pile on a rimmed baking sheet and add 2 tbsp of avocado oil. Mix this all together with your hands and then spread this out on a rimmed baking sheet and season with salt and pepper. Place this in a oven that's preheated to 450 degrees and set a timer for 15 minutes. Stir the rice and then set another timer for 10 minutes.
In a large sauce pan add a tbsp of avocado oil and add the curry and stir until fragrant- about 30 seconds. Add the okra and cook until it begins to get some color- about 5-6 minutes. Then add the coconut milk, the tomatoes and 1/2 cup of chicken broth- bonus points if it's home made. Bring to a boil and then reduce to a simmer.
Brown the meat in a skillet with a tablespoon of tablespoon of avocado oil or olive oil. We're going to take it out when it's almost done and cook the rest of the filling ingredients and add it back in to finish cooking.
Leave a tablespoon of oil in the pan and add the Chinese 5 spice and stir until fragrant- about 30 seconds and then add the onions and stir for 2-3 minutes, add the garlic, the zucchini, the ginger and the fish sauce and the water and stir for another 2-3 minutes.
Add the meat and any juices back to pan and finish cooking. Simmer while we're getting the rest of the ingredients assembled.
Notes
