Carrageenan Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a classic larb — tangy lime, warm turmeric, fragrant ginger, and a generous pile of fresh mint, cilantro, and basil folded right into savory ground pork. The whole thing comes together in a single skillet, making it as practical as it is impressive. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged sauces, deli meats, and even some coconut products, so cooking from scratch with whole ingredients is genuinely the easiest way to sidestep it entirely. Here, coconut aminos stand in for soy sauce and bring a clean, slightly sweet depth without any of the additives you'd find in conventional bottled condiments. The pork gets tossed in a punchy coconut aminos and lime dressing while still warm, so every bite is juicy and well-seasoned all the way through. Crisp butter lettuce cups keep things light and naturally gluten-free, and a few slices of cool cucumber alongside make the whole platter feel fresh and restaurant-worthy. This is the kind of recipe you'll find yourself making on repeat — fast enough for a weeknight, fun enough to set out for a crowd.
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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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