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. For a vegetarian dish, use soy sauce in place of the fish sauce.
1 tablespoon olive oil
1 teaspoon Thai red curry paste
12 ounces red potatoes, quartered lengthwise, then cut crosswise into 1/2- inch pieces
1/3 cup fresh lime juice
1/2 cup packed golden brown sugar
2 tablespoons fish sauce (nam pla) or soy sauce
6 butter lettuce leaves
1 large carrot, peeled, grated
12 cilantro sprigs
2 green onions, thinly sliced
3 tablespoons fresh mint leaves
Prep Time: 20min | Cook Time: 15min
Preheat oven to 450ºF. 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 nam pla 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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