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.
Ingredients
- olive oil: 1 Tbsp
- thai red curry paste: 1 tsp
- ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces: 12 piece
- lime juice: 0.33333 cup (fresh)
- golden brown sugar: 0.5 cup
- Asian fish sauce (nam pla): 2 Tbsp
- butter lettuce leaves: 6 piece
- carrot: 1 piece (grated)
- sprigs fresh cilantro: 12 piece
- green onions: 2 piece (sliced)
- mint leaves: 3 Tbsp (fresh)
Metric Conversion
Stages of cooking
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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.
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Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
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Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.
