Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
March 11, 2017

Thai Larb

By Worker Bee
8 Comments

PrimalLarb can be a delicious low-carb choice from the menu of a Thai restaurant. It can also be a quick and easy meal to make at home. In this Primal larb recipe, fish sauce brings salty umami flavor and slightly sweet coconut aminos stand in for sugar. A squeeze of lime, a chopped hot chile (or dash of Sriracha sauce), and loads of fresh herbs make this “meat salad” an addictive meal.

Lucikly, larb addiction is nothing to worry about. High in protein from the ground meat and high in antioxidants from the herbs and hot chile, larb has plenty going for it. Spoon the meat into lettuce leaves, or just throw it into a bowl with baby greens. Either way, it’s a quick, easy, hugely flavorful meal.

Time in the Kitchen: 20 minutes

Servings: 4

Ingredients

Primal

  • 1 tablespoon avocado oil (15 ml)
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 pound ground pork, chicken or turkey (450 g)
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut aminos (30 ml)
  • 1 Thai chile, or other hot chile, thinly sliced
  • 1 tablespoon lime juice, plus lime wedges for garnish (15 ml)
  • ½ cup torn Thai basil leaves (or, regular basil) (120 ml)
  • ¼ cup mint leaves (60 ml)
  • ¼ cup cilantro leaves (60 ml)

Instructions

Primal

Heat oil over medium heat and add shallot. Cook 3 minutes, then add garlic. Cook 1 minute more.

Turn heat up to medium high. Add ground meat. Break the meat up into tiny pieces as it cooks. When the meat is no longer pink, about 5 minutes, add the fish sauce and coconut aminos. Cook 2 minutes more, or until meat is fully cooked.

In a large bowl, toss meat with Thai chile, lime juice and herbs. Serve with lime wedges and large lettuce leaves. Scoop the meat into lettuce leaves before eating, or serve in a bowl with salad greens.

Primal

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

8 Comments on "Thai Larb"

avatar

Sort by:   newest | oldest
Michael Smit
6 months 9 days ago

In my household this is fast food, made at home, with beef or pork or whatever.

Elizabeth Resnick
6 months 9 days ago

Can’t wait to try this…I just posted a salmon recipe where I used fish sauce and coconut aminos along with some fresh ginger and sesame oil and it was sooooo good. Love the idea of the fresh herbs, although I can never find Thai basil anywhere.

Liz
6 months 6 days ago

I’m in the same boat – can’t find Thai basil if my life depended on it. Though North Carolina probably isn’t the best place for me to be looking! haha

Colleen
Colleen
5 months 30 days ago

Long shot, but were in North Carolina? If there are any farmers markets by you, you may have some luck there! I live in Raleigh and there are a few farmers that specialize in growing herbs.

Liz
5 months 29 days ago

Hi Colleen! I’m in Durham (so quite close to Raleigh) but we don’t venture to Raleigh very often. I would love to check out the herb-specific markets though!

Jack Lea Mason
6 months 8 days ago

I use galangal and lemongrass in this and sometimes mince jicama into it for a little crunch. Thai basil is a must

Paul
6 months 7 days ago

Yet another excellent food you’ve introduced me too Mark! I’ve just checked the protein content and it’s a really great. Thanks again.

Amy
6 months 6 days ago

This looks so good, thanks Mark!

wpDiscuz