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Ingredients 0/10
Why This Meal Is A Winner
These lettuce cups offer a fresh and vibrant way to enjoy bold Thai flavors. The combination of creamy red curry potatoes with crisp lettuce creates a perfect balance of textures and tastes. They are light, flavorful, and great for a quick meal or appetizer.
Helpful Kitchen Tips
- Use young, tender lettuce leaves for the best crunch and easy folding.
- Cook the potatoes just until tender to avoid mushiness in the filling.
- Adjust the red curry paste amount to control the spice level according to your preference.
- Cook the potatoes just until tender to avoid mushiness in the filling.
- Adjust the red curry paste amount to control the spice level according to your preference.
Step 1
Heat your oven to 450°F. In a big bowl, mix the oil and red curry paste until well combined. Toss the potatoes in the mixture so they're nicely coated, then spread them out in a single layer on a rimmed baking sheet. Roast them in the oven until they’re golden and tender, which should take about 15 minutes.
Step 2
While the potatoes are cooking, whisk together the lime juice, sugar, and fish sauce in a small bowl to make the sauce.
Step 3
Lay out the lettuce leaves on a serving platter, then evenly distribute the shredded carrots, chopped cilantro, sliced green onions, and fresh mint over the leaves. Once the potatoes are done, spoon them into the lettuce cups. Serve everything with the sauce on the side so everyone can add as much as they like.
Serving Combinations
Serve these cups with a side of jasmine rice or a simple cucumber salad to complement the rich curry flavors. Garnish with fresh cilantro or chopped peanuts for extra texture and aroma. They also work well as part of a larger Thai-inspired meal.
How To Refrigerate This Dish
Store any leftover curry potatoes separately in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves fresh by wrapping them in a damp paper towel inside a sealed bag. Assemble the cups just before serving to maintain crispness.
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