Delicious red lamb curry! I was a little nervous - I've never cooked with lamb before. Actually, I've only had lamb once, at a restaurant, and it was too black for me to really enjoy it. But I had a good recipe to follow (from my Love Food Thai Cooking cook book) and, well, I'm always pretty adventurous when it comes to cooking. Here's what I started out with:And the lamb of course. I bought some loin chops since that's all the grocery store had (along with some large racks and some shoulders that had too much fat in them for my taste).So I just fried up the onion, garlic and lamb, then added red curry paste and coconut milk. Let that simmer for 15 minutes or so, then added some broth, peppers, fish sauce and lime juice and simmered for 15 more minutes. A bit of cilantro, basil, water chestnuts and bean sprouts finish it off. I served it on Jasmin rice. Sooooooooo good!
Sorry this isn't a full out recipe - I'm feeling lazy, didn't take enough pictures and don't remember exactly the modifications I made to the recipe... maybe next time since I'll definitely be making this again!