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.

Recipe Summary

20 mins
20 mins
40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

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

Nutrition Facts

144 calories; protein 2.2g; carbohydrates 30.4g; fat 2.9g; sodium 401.7mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10.5.16 The potatoes have a nice little kick from the red curry paste. I added a bit more lime juice and a few red pepper flakes to the sauce, which was a nice partner to the lettuce cups. The Thai red curry paste and olive oil produced great potatoes, and I can even see them (cut in larger chunks) as a good side dish to an entree. Nice lunch today, enjoyed! Read More