Bold, bright, and built around real food, this Thai-inspired ground pork dish is everything you want in a satisfying meal that doesn't compromise your wellness goals. The dressing comes together with coconut aminos and fresh lime juice instead of soy sauce or fish sauce, keeping the flavor punchy while avoiding ingredients that can feed unwanted yeast overgrowth. Ground turmeric and fresh ginger add warmth and anti-inflammatory depth, while a generous handful of mint, cilantro, and basil makes every bite feel alive and aromatic. Coconut oil handles the cooking, which means no inflammatory seed oils sneaking into the pan. The whole thing gets spooned into crisp butter lettuce cups, so you get that satisfying crunch without any grain-based wraps or tortillas that would otherwise be off the table. It's the kind of recipe that proves eating for gut health doesn't have to feel restrictive — it can actually feel like a treat.
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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 teaspoons per serving, which is likely fine.
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
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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