Separate the lettuce leaves and serve in a large bowl.
Meanwhile, heat a wok on a medium heat and spray well with 1 kcal spray.
Add the onion and cook for one minute.
Next, add the carrots and cook for a further 2 minutes to soften the veg.
Add the curry paste, soy sauce, honey and pork mince cooking for about 5 minutes stirring from time to time to combine everything.
Add the lime juice, 100mls of water and cook for another 5-7 minutes continuing to stir until the liquid evaporates.
Serve the cooked mince in lettuce cups with a garnish of red chili, a lime wedge and some chopped thai basil.