Larb Sauce

• 1/2 cup fish sauce
• 10 tablespoon freshly squeezed lime juice
• 1/2 cup brown sugar

Larb Gai Mixture

• 1 1/2 tablespoon avocado oil
• 1 Thai chili or serrano chili thinly sliced
• 2 shallot finely chopped
• 7 clove garlic minced
• 3 pound ground chicken
• 3 stalk green onion thinly sliced
• 1 red onion thinly sliced
• 5 tablespoon fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 3 tablespoon Thai basil chopped (optional)
• 1 tablespoon rice flour optional to thicken sauce

To Serve

• 2 cup short grain rice cooked according to package directions
• 1 head leaf lettuce
• 1 cucumber thinly sliced
• 3 carrot julienne

• 6 cup cauliflower florets
• 4 cup walnut
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 tablespoon chili powder
• 4 teaspoon cumin
• 3 teaspoon dried oregano
• 2 tablespoon hot sauce
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper

Garnish:

• 1 onion large, chopped
• 2 bunch fresh cilantro chopped

For wrapping:

• 30 low carb tortilla

• 3 pound cod fillet or pollock or other white fish
• 2 teaspoon mustard seeds
• 4 teaspoon ghee or butter or avocado oil
• 27 ounce canned full-fat coconut milk
• 2 teaspoon tamari sauce gluten-free soy
• 3 lime
• 1 teaspoon maple syrup to taste
• 26 ounce broccolini

FOR THE SPICE PASTE

• 3 teaspoon ground turmeric
• 2 teaspoon ground cumin
• 2 onion large halved
• 2 fresh red chili double if you want more kick
• 4 clove garlic
• 2 ½ inch fresh ginger piece
• 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
• 2 tablespoon water