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
- 1 tablespoon olive oil
- 1 teaspoon Thai red curry paste
- 12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
- 1/3 cup fresh lime juice
- ½ cup golden brown sugar
- 2 tablespoons Asian fish sauce (nam pla)
- 6 butter lettuce leaves
- 1 large carrot, peeled and grated
- 12 sprigs fresh cilantro
- 2 green onions, thinly sliced
- 3 tablespoons fresh mint leaves
Directions
Step 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.
Step 2
Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 144 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat0g | 2% |
Sodium402mg | 17% |
Total Carbohydrate30g | 11% |
Dietary Fiber2g | 6% |
Total Sugars20g | |
Protein2g | |
Vitamin C13mg | 65% |
Calcium43mg | 3% |
Iron1mg | 6% |
Potassium424mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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