That's a Wrap
Thai Pork Lettuce Wraps
To get uniform, moist pieces of meat in our Thai pork lettuce wrap recipe, we chopped pork in the food processor and then marinated it in a little fish sauce so it would retain moisture during cooking. To refine our Thai pork recipe’s taste, we added sugar to balance the tart (lime juice), salty (fish sauce), and hot (dried chiles) flavors characteristic of Thai cuisine.
Panang Beef Curry
Panang curry is a sweeter, more unctuous derivative of red curry that’s enriched with ground peanuts and seasoned with sugar, fish sauce, deeply fragrant kaffir lime leaves, and a touch of fiery Thai chile. It is often made with beef—usually a flavorful but tough cut, such as chuck roast, shank, or brisket, that needs to cook for a long time to turn tender—and is a drier style of curry that contains a judicious amount of coconut milk, giving it a thick, velvety consistency that steadfastly clings to the pieces of meat.