Thai Lettuce Cups with Red Curry Potatoes Best Family Recipes

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Thai Lettuce Cups with Red Curry Potatoes

"This Thai-motivated dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing. Thai pink curry paste and fish sauce (nam pla) may be found inside the Asian segment of supermarkets."

Ingredients :

1 tablespoon olive oil
1 teaspoon Thai red curry paste
12 oz. Purple potatoes, quartered lengthwise, reduce crosswise into 1/2-inch pieces
1/three cup clean lime juice
half of cup golden brown sugar
2 tablespoons Asian fish sauce (nam pla)
6 butter lettuce leaves
1 big carrot, peeled and grated
12 sprigs sparkling cilantro
2 green onions, thinly sliced
three tablespoons clean mint leaves

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

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

Notes :

For a vegetarian dish, use soy sauce in vicinity of the fish sauce.

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