Thai Larb (Larb Moo) (Edit recipe)

Larb Moo is a popular dish made in Thailand. It’s a meat salad consisting of ground pork and many fresh and flavorful veggies and ingredients. It’s naturally on the low carb side, but I made keto Thai Larb by omitting toasted rice and using toasted cashews instead. This also makes my version paleo and Whole30 friendly as well! If you like meat and veggies in a tangy, semi spicy homemade sauce, this Thai Larb recipe will blow you away!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by What Great Grandma Ate

View original recipe

Serves: 4

Ingredients

1/3 cup Raw Cashews
2 tsp Avocado Oil, or your favorite cooking oil
1 lb Ground Pork
1 cup Shallot, sliced
3 Tbsp Lime Juice
1 Tbsp Coconut Aminos
2 tsp Fish Sauce
2 tsp Thai Chili Flakes (Prik Bon), (Gochugaru or any other chili flakes work too)
1/2 cup Cilantro, chopped
3 whole Green Onion (Scallion), thinly sliced
1/4 cup Mint Leaves

To Serve

Butter Lettuce, (romaine lettuce or shredded iceberg works too)
Cucumber

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.