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Thai Lettuce Cups with Red Curry Potatoes

Potato Goodness

"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."
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40 m servings 144 cals
Original recipe yields 6 servings

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  • Prep

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  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.
  2. Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
  3. 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

Per Serving: 144 calories; 2.9 g fat; 30.4 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 402 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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. Th...