This is Australian lamb cooked in Thai yellow curry with sweet potatoes, onion, and carrots, plus rice on the side. I asked the American server at this hole-in-the-wall Thai restaurant if lamb was common in Thailand; she said she didn't know but would ask. I heard her ask the question in the kitchen, and the response from the Thai chef was a forceful “No!” Why they do lamb in Redlands, I don't know, but I love it when I get something unique. The coconut milk based curry sauce was thin but tasty; it tasted like it had honey in it. The Australian lamb was fairly tender and quite mild in flavor. The sweet potato was white, not the orange yam. They brought me hot sauce on the side which was spicy and sweet. It was a good dish, but it was most noteworthy for using a protein that they really don't use in Thailand.
Location: Siam Dish, 656 E. Redlands Blvd., Redlands, California. Date: October 30, 2019.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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