Cashew Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a Thai-inspired larb — tangy lime, warm turmeric, fragrant ginger, and a generous handful of fresh mint, cilantro, and basil folded right into savory ground pork. The whole thing comes together in a single skillet, making it as weeknight-friendly as it is impressive for a casual dinner spread. Coconut aminos stand in for traditional fish sauce or soy, giving the dressing a deep, slightly sweet umami backbone that ties every bite together. Because the ingredient list leans entirely on whole foods — fresh herbs, citrus, and simple pantry staples — there's no need to scan labels for hidden tree nut derivatives or worry about cross-contact from shared processing facilities. The cool, crisp butter lettuce cups are the perfect vessel, catching all that glossy, herb-flecked pork and keeping things light and refreshing. A few slices of cucumber and an extra squeeze of lime at the table round it out beautifully. This is the kind of dish that disappears fast, so consider doubling the batch.
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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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