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Thai Lettuce Cups with Red Curry Potatoes
Thai Lettuce Cups with Red Curry Potatoes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Thai curry roasted potatoes with fresh veggies and a tangy dressing.
Ingredients:
  • 1 tablespoon olive oil
  • 1 teaspoon Thai red curry paste
  • 12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
  • 0.33333334326744 cup fresh lime juice
  • 0.5 cup golden brown sugar
  • 2 tablespoons Asian fish sauce (nam pla)
  • 6 butter lettuce leaves
  • 1 large carrot, peeled and grated
  • 12 sprigs fresh cilantro
  • 2 green onions, thinly sliced
  • 3 tablespoons fresh mint leaves
Instructions:
  • Preheat your oven to 450 degrees F. Mix oil and curry paste in a large bowl until blended. Add potatoes and toss to coat them evenly. Spread the potatoes on a large rimmed baking sheet. Roast until golden and tender, approximately 15 minutes.
  • In a small bowl, mix together lime juice, sugar, and fish sauce until well blended to make the sauce.
  • Lay out lettuce leaves on platter and evenly distribute carrots, cilantro, green onions, and mint on top. Fill cups with potatoes. Serve with sauce on the side.

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