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What Great Grandma Ate / Recipes / Egg Free / Thai Larb Recipe (Larb Moo) – Paleo, Whole30, Keto

Thai Larb Recipe (Larb Moo) – Paleo, Whole30, Keto

Last Updated on May 24, 2021 by Jean Choi 3 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

This Thai Larb recipe is a paleo, Whole30, and keto-friendly dish made from scratch, and tastes so authentic. It’s a healthy and flavorful dish consisting of ground pork and vegetables cooked in a flavorful sauce.

paleo thai larb recipe served on plate with lettuce and cucumbers

I’ve been to Thailand twice, and I fell in love with the food there. As someone who is gluten free, I very appreciated that many Thai dishes are naturally free of gluten. One of my favorite things I enjoyed there was Larb Moo (or Thai Larb, as you see it many times on Thai menus here). It’s a super flavorful dish that’s full of vegetables, and cooked in the most delicious sauce.

What Is Larb Moo?

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!

ingredients for larb moo

What You’ll Need to Make Keto Thai Larb Recipe

Before you get started, gather the ingredients needed to make Larb Moo, including:

  • Cashews: Cashews are used as a paleo replacement for toasted rice, and adds crunch to the recipe. Make sure you’re using raw cashews to toast them yourself.
  • Avocado oil: I love avocado oil because it’s great for high heat cooking, and doesn’t add any flavor to the final dish. If you don’t have avocado oil, feel free to use any other cooking oil of your choice.
  • Shallots: If you can’t find shallots, you can use onions instead.
  • Ground pork: Ground chicken or turkey can also be used if you don’t consume pork.
  • Lime juice
  • Coconut aminos: A paleo and Whole30-friendly alternative to soy sauce. It’s delicious and adds a slight natural sweetness as well!
  • Fish sauce: Fish sauce is a crucial flavor in Thai cooking, and adds a delicious umami saltiness. This is my favorite brand of fish sauce with high quality, clean ingredients.
  • Thai Chili Flakes: Also called prik bon, you can get these at your local Asian mart or online.

You’ll need a few other ingredients, including green onions, chopped cilantro, mint leaves, lettuce, and cucumbers.

keto Thai Larb - ground pork and vegetables stir fried with spices.

What If I Can’t Find Thai Chili Flakes?

If you’re unable to find Thai chili flakes, you can use any chili flakes that you can get at the grocery store. I find that Korean chili flakes, or gochugaru, is a close substitute.

Do I Need to Use Fresh Lime Juice for ?

Using fresh lime juice while preparing the Larb Moo is best. However, if you don’t have fresh lime, you can use lime juice from a bottle. You may need a bit less since I find that bottled lime juice is more concentrated in flavor.

Which Type of Lettuce Should I Use When Serving?

You can use romaine lettuce, butter lettuce, or even shredded iceberg lettuce when you’re serving paleo Thai Larb. I personally prefer butter lettuce and find that it holds up well.

close up shot of Thai Larb recipe served on a plate

Thai Larb Recipe Tips and Suggestions

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.

How to Store Leftovers

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.

Hand lifting up keto Thai Larb in a lettuce wrap

If you enjoyed this Whole30 and paleo Thai Larb recipe, you might also like…

  • Thai Kale Salad with Cashew Dressing (Paleo, Whole30, Vegan)
  • Instant Pot Thai Coconut Curry Meatballs – Includes Stovetop Instructions (Paleo, Whole30, Keto)
  • Thai Curry Wings (Paleo, Whole30, Keto)
  • Paleo Shrimp Pad Thai
  • Whole30 Chinese Eggplant and Pork (Paleo, Gluten Free)
Thai Larb

Thai Larb Recipe (Larb Moo) – Paleo, Whole30, Keto

This Thai Larb recipe is a paleo, Whole30, and keto-friendly dish made from scratch, and tastes so authentic. It’s a healthy and flavorful dish consisting of ground pork and vegetables cooked in a flavorful sauce.
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad
Cuisine: Thai
Keyword: 30 minute keto recipes, 30 minute paleo meals, 30 minute whole30 meals, keto thai larb, larb moo, paleo thai larb, thai larb recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 433kcal

Ingredients

  • 1/3 cup raw cashews
  • 2 tsp avocado oil or your favorite cooking oil
  • 1 lb ground pork
  • 1 cup sliced shallots
  • 3 tbsp lime juice
  • 1 tbsp coconut aminos
  • 2 tsp fish sauce
  • 2 tsp Thai chili flakes (prik bon) or any other chili flakes
  • 1/2 cup chopped cilantro
  • 3 green onions thinly sliced
  • 1/4 cup mint leaves
  • Lettuce and cucumbers to serve

Instructions

  • 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.
Nutrition Facts
Thai Larb Recipe (Larb Moo) – Paleo, Whole30, Keto
Amount Per Serving (1 serving – makes 4)
Calories 433 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 10g63%
Cholesterol 82mg27%
Sodium 396mg17%
Potassium 667mg19%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 23g46%
Vitamin A 360IU7%
Vitamin C 12mg15%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | May 24, 2021

Comments

  1. Katie says

    August 2, 2021 at 1:35 pm

    5 stars
    I just made this and it was phenomenal. I cooked the pork a full 8 minutes in the suggested heat. I would let it sit a bit so the sides would get brown and crispy. Just a tip for those looking to get that extra flavor and slight crunch!

    Reply
    • Jean Choi says

      August 6, 2021 at 8:37 am

      Yay, thank you so much!!

      Reply
  2. Doodle says

    May 9, 2022 at 6:08 pm

    Delicious! Thank you!

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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