Capsaicin Free Thai-Style Larb Lettuce Wraps
Larb is one of those dishes that hits every note at once — bright, herby, savory, and just a little tangy — and this version delivers all of that without any of the fiery heat that traditional recipes typically rely on. The magic here comes from a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric that coats the ground pork beautifully and gives it real depth of flavor. A generous handful of fresh mint, cilantro, and basil gets folded in off the heat, so the herbs stay vibrant and fragrant rather than wilting into the meat. Spooned into cool, crisp butter lettuce cups, the whole thing comes together as something that feels genuinely restaurant-worthy but is completely doable on a weeknight. For anyone who loves bold Southeast Asian flavors but needs to avoid capsaicin, this recipe is proof that you don't have to sacrifice complexity or excitement — you just have to be thoughtful about which ingredients carry the flavor. Tuck in a few cucumber slices and a squeeze of extra lime, and you've got a fresh, satisfying meal that nobody at the table will miss the heat from.
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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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