Walnut Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a great larb — tangy lime, warm turmeric, fragrant ginger, and a generous pile of fresh mint, cilantro, and basil folded right into savory ground pork. The coconut aminos bring a deep, slightly sweet umami note without any soy, and the whole dish comes together in one skillet in under fifteen minutes. Spooned into crisp butter lettuce cups, each bite is light enough to feel refreshing but satisfying enough to make a full meal. Traditional larb recipes can sometimes call for toasted rice powder or fish sauce, but this version keeps things clean and straightforward while still hitting every flavor note that makes the dish so craveable. Because the ingredient list is built entirely around fresh produce, herbs, and simple pantry staples, there's no need to scrutinize labels for hidden nut-based oils or additives — what you see is exactly what goes in. The shallot and scallion greens add a gentle sharpness that balances the richness of the pork beautifully. Finish with an extra squeeze of lime at the table and you've got a dish that tastes like it took way more effort than it actually did.
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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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