Thai Larb Recipe (Paleo, Whole30 + Keto)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This Thai larb recipe is so fresh and flavorful. It's Paleo + Whole30 and you can make it with either chicken or pork to suit your taste. Experience authentic Thai flavors with this larb recipe and enjoy it guilt-free knowing it's squeaky clean and Whole30 compliant!
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 2 lbs ground pork (can sub ground chicken)
- 1 lime, juice and zest
- 3 green onions, diced
- 1/4 cup (packed) cilantro, diced
- 1/4 cup (packed) mint, diced
- 1 english cucumber, cut into small cubes
- 1 tbsp fish sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp chipotle powder
- 2 bunches Broad leaf greens such as romaine or bibb (or cabbage) (optional for serving)
Chop shallot and garlic as noted.
Heat a large skillet over medium-high heat and add sesame oil. Once hot, add shallot and garlic and cook, stirring constantly for 1-2 minutes.
Add pork to the pan and break it up into small bits. Cook, stirring occasionally, until the pork is browned and has developed some crispy bits around the edges of the pork pieces, about 10-12 minutes.
While the pork is cooking, zest the lime and chop green onions, cilantro, mint and cucumber as noted.
Once the pork is browned, turn heat to low and add in the lime zest and juice, green onions, cilantro, mint, fish sauce, apple cider vinegar and chipotle powder. Mix well and simmer for 2-3 minutes. Taste and season with salt and pepper or additional chipotle powder as desired.
Remove from heat and stir in the cucumber pieces. Serve alone in a bowl or in lettuce or cabbage leaves.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional broad leaf greens for this recipe. See our full nutrition information disclosure here.
Calories: 669kcal | Carbohydrates: 9g | Protein: 40g | Fat: 51g | Saturated Fat: 18g | Fiber: 2g