Thai Lettuce Cups With Red Curry Potatoes Recipes

THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)

Thai Lettuce Wraps (Larb Gai, Laab Gai) image

Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 17

Ingredients

2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1))
3 tbsp water
2 1/2 tbsp lime juice ((1 to 2 limes))
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil ((or other high smoke point cooking oil))
1 tbsp fresh ginger (, grated or very finely chopped)
2 garlic cloves (, large, minced)
1 lemon grass stalk (, white and very pale green part only, finely chopped (Note 2))
2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste))
1 lb / 500g chicken mince ((ground chicken) OR pork)
1/2 red onion (, cut into 4 wedges then finely sliced)
1/3 cup coriander/cilantro leaves (, plus extra to garnish)
1/3 cup mint leaves (, plus extra to garnish)
3 tbsp crushed peanuts ((optional))
6 - 8 small to medium lettuce leaves ((I used baby cos / romaine) (Note 3))
Extra lime wedges, chilli

Steps:

Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
Remove wok from heat. Stir through onion, coriander/cilantro and mint.
Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Nutrition Facts : ServingSize 238 g, Calories 351 kcal, Carbohydrate 13 g, Protein 28 g, Fat 21.4 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 130 mg, Sodium 559 mg, Fiber 1.9 g, Sugar 2.4 g

THAI LETTUCE CUPS WITH RED CURRY POTATOES

Thai Lettuce Cups with Red Curry Potatoes image

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.

Provided by Potato Goodness

Categories Appetizers and Snacks Wraps and Rolls

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 teaspoon Thai red curry paste
12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
⅓ 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

Steps:

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.
Meanwhile: Stir lime juice, sugar and fish sauce 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.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 30.4 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 401.7 mg, Sugar 19.6 g

THAI LETTUCE CUPS WITH RED CURRY POTATOES

Thai Lettuce Cups with Red Curry Potatoes image

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.

Provided by Potato Goodness

Categories Wraps and Rolls Appetizers

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 teaspoon Thai red curry paste
12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
⅓ 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

Steps:

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.
Meanwhile: Stir lime juice, sugar and fish sauce 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.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 30.4 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 401.7 mg, Sugar 19.6 g

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