Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you love about Thai larb without a single trip to a specialty restaurant. The ground pork gets cooked through in coconut oil, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric that soaks right into the meat. Once it cools slightly, a generous handful of mint, cilantro, and basil goes in, turning the whole skillet into something that smells absolutely incredible. Spooned into crisp butter lettuce cups, each bite is juicy, tangy, and refreshingly light all at once. For anyone navigating peanut allergies, this recipe is a genuine win — traditional larb can sometimes call for toasted rice powder or sauces with hidden ingredients, but every component here is straightforward and easy to verify. Coconut aminos stand in beautifully for soy-based sauces and bring a subtle sweetness that ties the whole dish together. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they disappear fast.
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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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