Thai Red CurryLambIngredients: 200g lamb, half a carrot,half a carrot,half an onion,half an onion,half a potato,half a potato, two red peppers, one package of Thai red curry paste (200 grams), 200 ml coconut milk, 50 ml red wine, saltInstructions for making Thai Red Curry Lamb:

1.

CarrotWash and cut into chunks, wash the onion and cut into pieces, peel and cut the potato into cubes, halve the red peppers.2. Heat oil in a pot, add the onion to sauté until fragrant, then add the red pepper and lamb pieces, stir-fry until the lamb turns slightly brown, add the red wine, continue stir-frying over high heat, then add the Thai curry paste and coconut milk, pour enough water to cover all ingredients,

2.bringto a boil, switch to low heat, simmer for 1 hour, then add the carrot and potato, cook for another half an hour until the lamb and vegetables are tender, season with salt, and serve.Pierce the meat with a fork.Cover, reduce heat to low, and simmer for 1 hour, then add carrots and potatoes, and continue cooking for another half an hour until the lamb and vegetables are tender.