Thai food is one of my favorite cuisines, and this recipe is one of my favorites to date. You can make this refreshing Thai larb recipe for lunch, dinner, or even an appetizer. I love the use of fresh cilantro, mint and basil along with the spicy kick of the serrano peppers. I hope you try it!
Paleo Thai Larb Lettuce CupsPrep + Cooking Time:
Makes 4 Servings
- 1 Tablespoon coconut oil
- 1/2 Red onion, diced
- 3 Garlic cloves, minced
- 2 pounds Ground pork
- Juice of 2 limes
- 1 Tablespoon Red Boat fish sauce
- 2 Tablespoons coconut aminos (or soy sauce)
- 2 Heads of butter lettuce (use 1 head per 2 people)
- 3 Serrano chile peppers, thinly sliced into coins
- 1 cup (packed) of a mixture of fresh Mint, cilantro, and basil, lightly chopped
- Salt and Pepper
- In a large skillet, heat up coconut oil. Once hot, add red onions, seasoning with just a bit of salt, and stir until translucent (about 3 minutes).
- Add in minced garlic cloves and stir for another minute.
- Add in ground pork, breaking it up with a wooden cooking spoon. Season with a little more salt and some pepper. Continue to stir until pork is no longer pink, and fully cooked.
- Remove mixture from heat. Tilt the skillet slightly and use a large spoon to remove the excess fat from the pork mixture.
- Add lime juice, fish sauce, and coconut aminos and stir.
- Transfer the meat mixture to a large mixing bowl. Let cool on the countertop or in the fridge for 5-8 minutes.
- While your meat mixture is cooling, carefully remove individual leaves from the heads of butter lettuce. Rinse leaves and dry with paper towels. Place lettuce cups on a plate with another paper towel underneath.
- Once meat is slightly cooled, add in the chiles and fresh herbs to the mixture and stir.
- Serve spooning meat mixture into individual lettuce cups.
- Enjoy warm.