MLA Thai Style Red Curry Goat
- Prep time 10Min
- Cook time 2Hr
- Technique Grill, Braise, Stew, Pan Fry / Saute
- Meat Goat
- Cut
- Serves 6
A classic stew recipe for fine goat meat resulting in a dish that is so tender - they melt in your mouth.
Ingredients
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1 ½ pounds goat meat, diced
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1 small onion, sliced
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1 clove garlic, chopped
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1–2 tablespoons Thai red curry paste
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2 ½ cups vegetable or beef stock
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16 oz can coconut milk
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1 red capsicum, seeded and sliced
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1 cup green beans, halved
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4 yellow squash, sliced
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1 tablespoon fish sauce
-
1–2 teaspoons lime juice
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2 tablespoons chopped fresh coriander
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Steamed rice, to serve
Method
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Preheat oven to 350°F.
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Heat a wok or large frying pan over medium-high heat. Brown the goat in batches, then place in a casserole dish.
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Reduce the heat of the wok, add a little oil, and stir-fry onion, garlic, and curry paste. Cook for 1–2 minutes, then pour in the combined stock and coconut milk. Bring to the boil, then add to the casserole dish. Stir to combine with the meat. Cover and place in the oven. Cook for 2 hours, adding the vegetables in the last 15 minutes of cooking. Stir through the coriander.
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Season with the fish sauce and lime juice (to your liking), then serve with steamed rice.
