Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Thai red curry paste
- 12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
- 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
What Makes This Recipe So Great
These wraps are a perfect blend of bold flavors and fresh textures. The creamy red curry potatoes offer a comforting warmth, while the crisp lettuce adds a refreshing crunch. They are easy to make and great for a light meal or party appetizer.
Pro Kitchen Tips
- Use waxy potatoes like Yukon Gold for a creamier texture that holds up well in the curry.
- Toast your curry paste briefly before adding liquids to deepen the flavor.
- Keep the lettuce leaves whole and dry to prevent sogginess and make wrapping easier.
- Toast your curry paste briefly before adding liquids to deepen the flavor.
- Keep the lettuce leaves whole and dry to prevent sogginess and make wrapping easier.
Step 1
Warm your oven to 450°F. In a large bowl, mix the oil and red curry paste until well combined. Toss the potatoes in the mixture, making sure each piece is nicely coated. Spread them out on a baking sheet with a rim, then roast for about 15 minutes, or until they’re golden and tender.
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. Divide the carrots, cilantro, green onions, and mint evenly over the lettuce. When 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.
How To Enjoy This Dish
Serve these wraps with a side of jasmine rice or a simple cucumber salad to balance the spice. Adding fresh herbs like cilantro or Thai basil on top also enhances the taste and adds brightness.
Storage Advice
Store the cooked potatoes in an airtight container in the fridge for up to 3 days. Keep the lettuce separate and fresh by wrapping it in a damp paper towel inside a plastic bag. Reheat the potatoes gently before assembling the wraps.
