Brazil Nut Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps are the kind of dish that disappears fast at the table. Ground pork gets cooked down in a fragrant coconut aminos and lime dressing spiked with fresh ginger and turmeric, then tossed with a generous handful of mint, cilantro, and basil while still warm so the herbs just barely wilt into the meat. The result is savory, tangy, and a little grassy in the best possible way. Crisp butter lettuce cups do double duty as both vessel and cooling contrast to the warm, spiced filling. Because every ingredient here is straightforward and whole-food based — no spice blends with mystery additives, no sauces with hidden tree nut derivatives — this is a genuinely worry-free cook. Thai-inspired recipes can sometimes call for toasted nut garnishes or prepared sauces that introduce cross-contact concerns, but this version keeps things clean without sacrificing any of the complexity you'd expect. Serve with cucumber slices and an extra squeeze of lime, and you've got a light but satisfying meal that tastes like it took far more effort than it did.
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Learn more →Ingredients
4 servings
For the larb
- 1 lb ground pork
- 2 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 small shallot, very thinly sliced
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 small cucumber, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, reaching an internal temperature of 160°F (71°C), about 7–9 minutes.
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