Thai Larb (Larb Moo)
Ingredients
- 1/3 cup1/3 cup1/3 cup Raw Cashews
- 2 tsp2 tsp2 tsp Avocado Oil, or your favorite cooking oil
- 1 lb1 lb1 lb Ground Pork
- 1 cup1 cup1 cup Shallot, sliced
- 3 Tbsp3 Tbsp3 Tbsp Lime Juice
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 2 tsp2 tsp2 tsp Fish Sauce
- 2 tsp2 tsp2 tsp Thai Chili Flakes (Prik Bon), (Gochugaru or any other chili flakes work too)
- 1/2 cup1/2 cup1/2 cup Cilantro, chopped
- 3 whole3 whole3 whole Green Onion (Scallion), thinly sliced
- 1/4 cup1/4 cup1/4 cup Mint Leaves
- Butter Lettuce, (romaine lettuce or shredded iceberg works too)
- Cucumber
To Serve
Process
- Heat a dry skillet over medium heat, and add cashews. Toast while constantly stirring until lightly browned and fragrant, about 3-4 minutes.
- Place the toasted cashews in the food processor, and pulse until crumbly. Set aside.
- Heat avocado oil in a skillet over medium high heat. Add ground pork and cook stirring while breaking up the meat until it's browned and cooked through, about 8-10 minutes.
- Add shallot slices and quickly stir together, then turn off heat. The residual heat will soften the shallots.
- Add lime juice, coconut aminos, fish sauce, chili flakes, cilantro, green onions, mint, and 3/4 of the toast cashew crumble. Stir well.
- Taste to adjust seasoning, adding more fish sauce for saltiness, chili flakes for spice, or lime juice for more sourness.
- Serve with lettuce and cucumbers, and garnish with rest of the cashew crumble on top. You can also serve with more mint leaves, cilantro, and green onions on the side.
Notes
If you taste the Larb Moo and feel like it needs to be a bit saltier, you can add more fish sauce to it. The fish sauce also brings a level of saltiness to the dish that enhances the flavor of the pork and vegetables. // When you want to make the dish a bit spicier, you can add more of the chili flakes to it. If you can’t tolerate spiciness, you can omit the chili flakes or decrease the amount when preparing this Keto Thai Larb dish. // Store your cooked pork and vegetables together, but store your lettuce and cucumbers in a separate container. Put these containers in the fridge to keep your ingredients fresh. You can assemble more of the Larb Moo when you’re ready to eat it, adding the ground pork and vegetables to a bed of lettuce with cucumbers.
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 492 |
Fat: | 38 g |
Carbohydrates: | 20 g |
Protein: | 19 g |
Cholesterol: | 84 g |
Sodium: | 430 mg |
Fiber: | 2 g |
Sugars: | 6 g |
Calculated per serving. |
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