Hands down this is one of my favorite Thai dishes and a favorite in the Patel household too. Full of flavor, textures, spice, fresh herbs, and yummy fresh crunch on the side. What's not to love?
When I was in Thailand some years ago, we went to a huge outdoor market in Bangkok and after having a few cocktails at one of the bars with some very special performers, we stumbled upon a food stand and had some amazing food that I will not forget. Their Thai larb salad was incredible and something I regularly think about. Since then I have recreated my version of this Thai classic but with Whole30 compliant ingredients meaning that just about anybody can enjoy this bomb a** meal. Of course, if you really want it to be Whole30 compliant then you can serve it alongside some cauliflower rice or lettuce wraps. I am a sucker for some solid jasmine rice and as a breastfeeding mother, bring on the carbs.
My other favorite part about this meal you ask? (You didn't but obviously I am here to REALLY sell it to you so I am gonna tell you anyways.) It takes less than 30 minutes to make and packs in some serious F-L-A-V-O-R. I also love that you can make it as spicy as you like or as mild - if you're boring :) I love to also serve some fresh sliced cucumber and radish on the side or even a little shredded cabbage slaw. The fresh veggies on the side pair perfectly with the spiciness of the dish.
Whole30 Thai Larb
2 lbs. ground pork or chicken
1 tsp. toasted sesame oil
½ tbsp. avocado oil
3 tbsp. lime juice + 2 tbsp. lime juice
½ tsp. ground black pepper
1 ½ tsp. salt
2 tsp. red chili flakes
1 large shallot, diced
2 Thai chilies or 1 large jalapeno or serano, minced with seeds
6 cloves garlic, minced
2 tsp. ginger, minced
3 tbsp. coconut aminos
1 tbsp. rice vinegar
2 tbsp. fish sauce
¼ cup mint, chopped
¾ cup cilantro, chopped
1 bunch of green onion, thinly sliced & reserve ¼ of the green bit for garnish
2 tbsp. crushed toasted cashews
Heat toasted sesame and avocado oil in a large pan or cast iron over high heat. Add ground pork or chicken, salt & pepper.
Let brown on one side then break up with a spoon and stir to continue browning on all sides. Add 3 tbsp. of lime juice and red chili flakes.
Once almost fully cooked, add shallot, garlic, chilies, and ginger. Saute for 3-4 minutes.
Add coconut aminos, rice vinegar, and fish sauce. Stir to combine and cook on high until liquid has cooked off and meat has started to slightly crisp on edges.
Add mint, cilantro, and green onion. Remove from heat.
Serve alongside rice, sliced cucumber & radish, and top meat with crushed toasted cashew and sliced green onions.