Chestnut 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 in coconut oil until golden, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric that soaks right into the meat. Once the pork cools slightly, a generous handful of mint, cilantro, and basil gets folded in, keeping the herbs fresh and vibrant rather than wilted. Everything gets spooned into crisp butter lettuce cups, making each bite juicy, aromatic, and just a little bit messy in the best way. The ingredient list is refreshingly straightforward — whole herbs, citrus, and simple pantry staples — so there's no need to scrutinize labels for hidden additives or unexpected fillers. Optional cucumber slices and extra lime wedges on the side let everyone customize their plate, which makes this just as great for a casual weeknight dinner as it is for feeding 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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