Name: Thai Lettuce Cups with Red Curry Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Thai red curry paste - 1 teaspoon; Red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces - 12 ounces; Fresh lime juice - ⅓ cup; Golden brown sugar - ½ cup; Asian fish sauce (nam pla) - 2 tablespoons; Butter lettuce leaves - 6; Carrot, peeled and grated - 1 large; Fresh cilantro - 12 sprigs; Green onions, thinly sliced - 2; Fresh mint leaves - 3 tablespoons

Ingredients for - Thai Lettuce Cups with Red Curry Potatoes

1. Olive oil 1 tablespoon

2. Thai red curry paste 1 teaspoon

3. Red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces 12 ounces

4. Fresh lime juice ⅓ cup

5. Golden brown sugar ½ cup

6. Asian fish sauce (nam pla) 2 tablespoons

7. Butter lettuce leaves 6

8. Carrot, peeled and grated 1 large

9. Fresh cilantro 12 sprigs

10. Green onions, thinly sliced 2

11. Fresh mint leaves 3 tablespoons

How to cook deliciously - Thai Lettuce Cups with Red Curry Potatoes

1 . Stage

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 . Stage

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

3 . Stage

Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.