Seed Oil 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 pile of fresh mint, cilantro, and basil folded right into the meat. Coconut oil does the heavy lifting in the pan, so there's no canola, soybean, or vegetable oil anywhere near this dish, which is genuinely hard to say about most takeout versions. The dressing comes together with coconut aminos and fresh lime juice, giving you that savory-bright balance without any of the mystery ingredients hiding in conventional soy sauce or bottled marinades. Ground pork cooks up fast, soaks in all that flavor, and gets spooned into crisp butter lettuce cups for a meal that feels light but is surprisingly satisfying. The combination of warm spiced meat and cool, crunchy cucumber tucked into each cup makes every bite interesting. This is the kind of recipe that looks impressive on a platter but comes together in a single skillet with minimal cleanup — a weeknight win by any measure.
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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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