Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you love about Thai larb without a single seed in sight. Traditional larb recipes often call for toasted rice powder as a thickener and textural element, which makes the dish tricky for anyone avoiding seeds — but this version skips it entirely and still delivers incredible depth through coconut aminos, fresh lime juice, turmeric, and ginger. The result is a punchy, aromatic pork filling that genuinely doesn't feel like anything is missing. Handfuls of fresh mint, cilantro, and basil stirred in off the heat keep everything vibrant and fragrant, while crisp butter lettuce cups make the whole thing feel light and refreshing. A quick cucumber slice tucked alongside adds cool crunch, and a squeeze of lime right before eating ties it all together. This is the kind of dish that looks impressive on a platter but comes together in under 20 minutes with one skillet and a cutting board. Whether you're feeding a crowd or just yourself on a weeknight, it's a genuinely satisfying way to eat clean and eat well.
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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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