Lamb Red Curry with brown rice

Suddenly have a craving for curry...  Heat a little oil in a saucepan, saute some chopped garlic, a tablespoon of Thai red curry paste, fry till fragrant, about couple of minutes, add 4 to 5 lamb shoulder cutlets, brown on both sides. Add some chicken stock to barely cover the meat, add a teaspoon of fish sauce, 2 teaspoon of brown sugar, some lemon grass, Thai basil leaves, cubed sweet potatoes, simmer for about 40 mn. Add about 1/2 cup of coconut milk. Simmer uncovered (without boiling) till gravy thickens, about 10 mn. Serce with brown rice.... So yummy and rich!