Thai Lettuce Cups With Red Curry Potatoes Recipes

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THAI LETTUCE CUPS WITH RED CURRY POTATOES



Thai Lettuce Cups with Red Curry Potatoes image

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.

Provided by Potato Goodness

Categories     Appetizers and Snacks     Wraps and Rolls

Time 40m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon Thai red curry paste
12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
⅓ cup fresh lime juice
½ 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

Steps:

  • 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.
  • Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
  • Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 30.4 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 401.7 mg, Sugar 19.6 g

THAI LETTUCE CUPS WITH RED CURRY POTATOES



Thai Lettuce Cups with Red Curry Potatoes image

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.

Provided by Potato Goodness

Categories     Wraps and Rolls Appetizers

Time 40m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon Thai red curry paste
12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
⅓ cup fresh lime juice
½ 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

Steps:

  • 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.
  • Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
  • Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 30.4 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 401.7 mg, Sugar 19.6 g

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