I am a little overly excited about this particular Monday.
Ugh. Monday? Yeah, yeah I know. It is totally not fun. Especially if you are a Broncos fan. Sorry.
Ok, but anyway this Monday is finally the day I get to share these lettuce wraps with you. I have been waiting too long. A whole two weeks or something like that.
I know, life is so hard.
I would have shared these last Monday, but the site decided to crash on me and I lost the whole post I had written. Instead of these wraps you got this salad, because I just did not feel like writing the whole thing over again. I am happy to say I have switched to a new host (basically the company that makes the site function) called DigitalFyre. Let’s hope all those apologies for the site being down are now OVER. I am praying for only good things from here on out.
But let’s just talk about these wraps already. I feel like wraps can be a little confusing.
These wraps are kind of springy with the bright green butter lettuce and the mango salsa, but then there is the cozy short ribs, that in my opinion are winter’s best friend.
I know that half the country is freezing cold and snowy, including Colorado where we certainly have tons of snow, but yet I am so ready for fresh foods + bright colors.
I am one of those annoying people who loves the snow up until January first or maybe even the second, but then I am kind of done with it. I get in this mood where I just crave bright colors, clean rooms and warmer temps. Probably should not be living in a place where is snows through May, often into June, but I gotta say though, yesterday was an incredibly gorgeous day. Colorado blue skies against the fresh white snow. So pretty.
Anyway I think these are just a good mix.
A good mix of bright and colorful, healthy and cozy. Pretty awesome, right?
And there is peanut sauce.
In case you didn’t know, I love peanut sauce. I could (and sometimes do) put it on everything. Don’t judge, trust me if you have never had peanut sauce before prepare to be amazed. It is delicious.
The ribs get slow cooked all day long in a sweet Thai curry sauce that is just incredible. They may be one of my favorite meals to date. The sauce is just sooo good.
It got rave reviews…
From everyone, although there were definitely a few people at the table who skipped my beloved butter lettuce.
Seriously, butter lettuce is the best. I buy at least a head or two a week. I know it may look similar to iceberg lettuce, but go for the butter. It is SO much better. Both my dad and I have decided it is our favorite. Love it.
The whole meal is really simple and takes almost no time at all to throw together. Just toss a few things in the crockpot in the morning, make some peanut sauce + mango salsa and you are done.
The house is going to smell amazing all day long. So there’s yet another reason to get going on making these for dinner – as soon as possible.
No really , as soon as possible. You’ll be so happy you did!
Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa.
Serving Size: 4
- 3 pounds beef short ribs (or more if the ribs do not look meaty)
- 2 tablespoons olive oil
- good pinch of salt and pepper
- 2 cloves garlic, minced or grated
- 1 tablespoon ginger, grated or finely chopped
- 1 cup sweet thai chili sauce
- 1/2 cup soy sauce
- 1-2 tablespoons thai red curry pasted (use 1 tablespoon for less heat)
- 1 teaspoon fish sauce
- 1 head of butter lettuce, leaves torn off
- 1/2 cup peanuts, chopped
- Mango salsa
- 1 mango, peeled and chopped
- 1 small jalapeno, seeded + chopped
- 1/2 lime, juiced
- 1/4 cup freshly chopped cilantro
- 4 green onions, chopped
- a pinch of salt and pepper
- Thai Peanut Sauce
- 1 (14 ounce) can coconut milk (lite or regular)
- 3/4 cup creamy peanut butter
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons thai red curry paste (use 1 teaspoon for less heat)
The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt and pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl.*
To the bowl add the garlic, ginger, sweet thai chili sauce, soy sauce, thai red curry paste and fish sauce. Cover and cook for about 8 hours on low (5-6 on high), or until meat is falling off the bone. If you can, rotate short ribs once or twice during cooking. The cooking times will vary depending on the size of your short ribs.
To make the mango salsa toss the mango, jalalpeno, lime juice, cilantro, green onions, and a pinch of salt and pepper in small bowl. Taste and adjust seasonings to your likings. Place in the fridge until ready to serve.*
To make the peanut sauce add the coconut milk, peanut butter, brown sugar, soy sauce and thai red curry paste to a medium size pot. Place the pot over medium heat and bring to a low boil, stirring until the peanut butter melts into the coconut milk and the brown sugar has dissolved to make a smooth peanut sauce. Set aside.
When ready to eat remove the short ribs from the crockpot and shred with a fork. Divide the meat among the lettuce cups and spoon some of the sauce that is sitting in the crockpot over the meat. Top with mango salsa and then drizzle on the peanut sauce. Sprinkle the peanuts over top.
*Searing the short ribs is not necessary, but it does add an extra layer of flavor.
*Feel free to add chopped grape tomatoes and or avocado to the salsa.
I mean, come on. Just look at them. Too good.