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, and a generous pile of fresh mint, cilantro, and basil folded right into savory ground pork. The whole thing comes together in one skillet, making it as weeknight-friendly as it is impressive. Coconut aminos stand in for soy sauce and bring a subtle sweetness that ties the dressing together beautifully without any wheat or soy concerns. Crisp butter lettuce cups do the heavy lifting as a vessel, keeping things light and naturally low-carb while still feeling like a full, satisfying meal. The herb-forward finish is what really sets this apart — adding the mint, cilantro, and basil off the heat keeps them vibrant and fresh rather than wilted. Tuck in some cucumber slices and a squeeze of lime at the table, and every bite has that perfect balance of cool, warm, bright, and savory. It's the kind of dish that disappears fast, so you might want to double the batch.
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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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