Thai Curry Pork Lettuce Wraps (Nam Prik Ong)

Thai Curry Pork Lettuce Wraps (Nam Prik Ong)

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Elliott 31

"My neighbor Winnie gave me this Thai recipe of hers for thai curry pork in lettuce wraps."
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30 m servings 452 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Toast the rice in a skillet over medium-high heat until lightly browned. Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.
  2. Cook pork in a skillet over medium-high heat for 4 minutes. Place the onions in the skillet with the pork and continue to cook and stir until the onions are translucent, about 4 minutes. Stir in the curry paste and cook until aromatic. Mix in the tomato paste and reduce the heat to a simmer. Pour in 1/4 cup water if the pork seems dry and begins to stick to the bottom of the pan. Add the roasted, ground rice and continue to simmer until the ground rice is tender, about 5 minutes. Stir in lime juice and fish sauce to taste. Serve pork in lettuce leaves.


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I just made this for the first time tonight. My whole family (5 kids plus me) just loved it. The fish sauce and lime add a wonderful piquancy. It was a bit difficult to eat wrapped in the let...

Great recipe....thanks for sharing.

These were a little bland. The fish oil and red curry paste gave the pork an odd taste (and I usually like both in other dishes) and my husband and I felt it needed something besides the meat m...

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