Larb  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
- 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)
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.