Print: Thai Lettuce Cups with Red Curry Potatoes

This Thai-influenced dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing. Thai red curry paste and fish sauce (nam pla) can be found in the Asian section of supermarkets.

Prep

22 min

Cook

26 min

Servings

Difficulty

Medium

Ingredients

1 tablespoon olive oil
1 teaspoon Thai red curry paste
12 ounces red potatoes , quartered lengthwise, cut crosswise into 1/2-inch pieces
0.33 cups fresh lime juice
0.5 cups golden brown sugar
2 tablespoons Asian fish sauce , nam pla
6 butters lettuce leaves
1 large carrot , peeled and grated
12 sprigs fresh cilantro
2 greens onions , thinly sliced
3 tablespoons fresh mint leaves

Instructions

1 Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
2 Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
3 Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/thai-lettuce-cups-with-red-curry-potatoes