While living in Bloomington we were spoiled by too many good restaurants. One that I miss particularly is Anyetsang’s Little Tibet, one of the few Tibetan restaurants I have encountered in my wanderings around the US and (now) UK. Their dumplings and curries were excellent across the board; in particular, I loved their Thai red curry.
I’ve attempted to recreate this dish a number of times, always ending up with something… tasty, but not quite what I was looking for. While our paths crossed this summer, Teena (who has partaken of Little Tibet’s goodness) assured me that this recipe would set me on the right path. This seems to be in line with a number of other thai red curry recipes I looked up as cross-references on the WWW. (As an aside, this led to the discovery of a recipe blog and a hilarious Matrix-esque ping-pong match.) My suspicion is that the lemongrass, an ingredient I’ve always been lacking, may have been a critical ingredient considering the flavour I was looking for.
Unfortunately, we don’t have a food processor for mooshing up the curry paste thoroughly. Perhaps we should get one; I’d really love to do a Thai red curry tonight… 