Thai Lettuce Cups with Red Curry Potatoes
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Ingredients40 m servings 144
Original recipe yields 6 servings
- 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.
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- Cook's Note:
- For a vegetarian dish, use soy sauce in place of the fish sauce.
Per Serving: 144 calories; 2.9 30.4 2.2 0 402 Full nutrition
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