Pistachio Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps bring the vibrant spirit of Thai larb straight to your kitchen table. Ground pork gets cooked until golden and fragrant, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric that soaks right into the meat. The real magic happens off the heat, when generous handfuls of mint, cilantro, and basil get folded through the warm pork, turning each bite into something genuinely fresh and alive. Crisp butter lettuce cups act as the perfect edible vessel — light, cool, and just sturdy enough to hold a generous scoop without falling apart. For anyone navigating tree nut allergies, this recipe is naturally worry-free from start to finish; every ingredient on the list is straightforward and easy to source without scanning labels for hidden additives. Cucumber slices and extra lime wedges on the side let everyone customize their plate, making this just as great for a casual weeknight dinner as it is for a relaxed gathering with friends.
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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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