Paleo Thai Larb

Today for dinner we adapted a recipe from “Glorious One-Pot Meals” called Thai Larb. For those of you that don’t know, Larb is a meal that is considered the national dish of Laos, as well as being a staple in parts of Thailand. I had never heard of this before, but rest assured the paleofication of this meal was simple. It makes an affordable, filling and healthy meal, and for the most part it’s pretty simple to make. So let’s get down to business and take a look at the recipe and instructions.

  • Cooking fat (coconut oil is probably the best option for Thai food) – subbed in for Canola Oil Spray (or as I like to call it, the devil)
  • 1 head of cauliflower, grated – subbed in for 1 cup Jasmine rice
  • 1 lime, zested
  • 1 lemon, zested
  • 1/2 c lime juice
  • 1 tbsp lemon juice
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar (dunno if this is considered ‘paleo’ or not, but no sleep lost over this)
  • 1.5 tbsp honey – subbed in for brown sugar
  • 1 tsp minced jalapeno
  • 1/8 tsp red pepper flakes
  • 2 scallions (green onions), chopped
  • 1 bell pepper (orange or red)
  • 1/4 c chopped fresh mint
  • 1 pound ground beef
  • 1/4 head of chopped green cabbage
  • 1 c. snow peas

Make this in a cast iron skillet. Grease well with cooking fat.

Add a layer of riced cauliflower, spread evenly.

Add all ingredients except meat, mint, cabbage, and snow peas. Add meat to ensure it ends up crumbled. Add mint.

Arrange clumps of meat mixture over the cauliflower. Do not pack together – mixture should be loose.

Add a thick layer of cabbage and top with snow peas.

Cover and bake for 45 minutes @ 450 degrees. Serve hot.

And it’s some good stuff. Make a lot, because you’ll want to go back for more.

A little rooster sauce adds a nice kick, too.



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