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I am a little overly excited about this particular Monday.

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

 

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.

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

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.

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

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.

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

Anyway I think these are just a good mix.

A good mix of bright and colorful, healthy and cozy. Pretty awesome, right?

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

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.

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

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.

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

LOSERS.

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.

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

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 | halfbakedharvest.com

Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa.

Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 servings
Calories Per Serving: 619 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

  • 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 leaves head of butter lettuce 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

Instructions

  • 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.

Notes

*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.
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Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa | halfbakedharvest.com

I mean, come on. Just look at them. Too good.

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Comments

  1. I am having the hardest time finding Red Thai Curry paste at my local stores. Is there anything else I can use instead?
    Thank you!

  2. 5 stars
    I modified this as I didn’t have the beef short ribs and was in a rush, so put in stewing beef, coconut milk and the rest of the ingredients in a crock pot. Was almost out of sweet chili sauce so also added some spicy Thai sauce, threw in a Thai chili and ran out of the house. It was soooooo good! Served it over rice, roasted cauli and made the mango salsa on the side! So delicious!