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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 144 Calories

Ingredients

• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• ⅓ cup fresh lime juice
• 1 teaspoon Thai red curry paste
• 1 large carrot, peeled and grated
• 12 sprigs fresh cilantro
• 2 tablespoons Asian fish sauce (nam pla)
• 12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
• ½ cup golden brown sugar
• 6 butter lettuce leaves
• 3 tablespoons fresh mint leaves

Recipe Instructions

Step 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.

Step 2

Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.

Step 3

Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.