These vibrant lettuce wraps combine tender red curry-spiced potatoes with fresh, crisp greens for a light yet flavorful meal. Perfect for a quick lunch or a tasty appetizer, they bring a delicious taste of Thailand to your table.
Start by heating 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.
While the potatoes are cooking, whisk together the lime juice, sugar, and fish sauce in a small bowl to make the sauce.
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.
- 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.
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.
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.
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.
