This braised Thai green goat curry may just make you a goat-eating convert! It’s easy, delicious, and best of all, healthy!

Goat meat isn’t gamey and gross – braise it in a nice curry and you’ll be pleasantly surprised. Try it, you’ll like it!

I’ve made braised Thai green curry dish before with beef short ribs but this version is slightly different since I modified Sarah Fragoso’s recipe and subbed in a long-cooking stew meat in place of quick-cooking poultry.

Time to make Braised Thai Green Goat Curry!

Serves 3

Ingredients:

  • 1 pound goat stew meat, cut in 1½ inch cubes
  • 1 tablespoon coconut oil
  • 3 tablespoons of Aroy-D green curry paste (use less if you don’t want your curry as spicy)
  • 2 ¼ cups coconut milk
  • 1 tablespoon Red Boat fish sauce
  • 1 tablespoon coconut aminos
  • 1 ½ tablespoons applesauce
  • ½ small onion, diced
  • 6 ounces of cremini mushrooms, chopped medium
  • 2 large carrots, peeled and chopped medium
  • ½ cabbage head, thinly sliced

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

I preheated the oven to 300 F and melted the coconut oil over medium high heat in an oven-safe, medium-sized saucepan. I added the curry paste…

A big jar of Aroy-D green curry paste.

…and fried the paste until it was fragrant (a couple minutes). Then, I added the coconut milk, coconut aminos, fish sauce, and applesauce and brought it to a simmer.

While I waited for the sauce to simmer, I prepped the vegetables…

The prepped vegetables for braised Thai green goat curry on a cutting board.

…and tossed the goat meat with salt and pepper.

Goat shanks in a metal bowl seasoned with salt and pepper.

Once the sauce was ready, I added the goat, onion, carrot, and mushrooms. I brought the stew up to a simmer again…

The coconut stew for braised Thai green goat curry in a large pot.

…covered it with a lid, and placed the pot in the oven for 1.5 hours (until the goat meat became nice and tender). If you don’t like your carrots soft and mushy like I do, add them after the stew has been cooking for an hour.

After the meat was tender, I took the pot out of the oven and placed it on the stovetop and kept it on a simmer (low heat). I threw in the shredded cabbage, put on the lid and let the cabbage soften (around 5-10 minutes).

Then, I stirred the curry, adjusted for seasoning, and served it up with a simplified Asian cauliflower fried rice.

Braised Thai Green Goat Curry in a bowl ready to be eaten.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Braised Thai Green Goat Currry

5 from 3 votes
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Servings 3
Goat meat isn’t gamey and gross – braise it in a nice curry and you’ll be pleasantly surprised. Try it, you’ll like it!

Ingredients 
 

  • 1 pound goat stew meat cut into 1½ inch cubes
  • 1 tablespoon coconut oil
  • 3 tablespoons Aroy-D green curry paste  use less if you don't want your curry to be as spicy
  • cups coconut milk
  • 1 tablespoon Red Boat fish sauce
  • 1 tablespoon coconut aminos
  • tablespoons applesauce
  • ½ small onion diced
  • 6 ounces cremini mushrooms chopped medium
  • 2 large carrots peeled and chopped medium
  • ½ cabbage head thinly sliced
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Instructions 

  • Preheat the oven to 300° F.
  • Melt the coconut oil over medium high heat in an oven-safe, medium-sized saucepan. Add the curry paste and fry the paste until it is fragrant (a couple minutes).
  • Add the coconut milk, coconut aminos, fish sauce, and applesauce and bring it to a simmer.
  • While you wait for the sauce to simmer, prep the vegetables by dicing the onion, chopping the mushrooms, peeling and chopping the carrots, and thinly slicing the cabbage.
  • Toss the cubed goat meat in a large bowl with salt and pepper.
  • Once the sauce is ready, add in the goat, onions, mushrooms, carrots, and mushrooms. Bring the stew up to a simmer, cover with a lid, and place the pot in the oven for 1.5 hours.
  • After the meat is checked to be tender, take the pot out of the oven and place it on the stovetop and keep it on a simmer (low heat). Throw in the shredded cabbage, put on the lid, and let the cabbage soften (around 5-10 minutes).
  • Stir the curry, adjust for seasoning, and serve with some Asian cauliflower fried rice!

Nutrition

Calories: 663kcal | Carbohydrates: 25g | Protein: 25g | Fat: 53g | Fiber: 6g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




1 Comment

  1. 5 stars
    I made this and served it over the wild rice blend from Costco and WOW. This was incredible. I used a whole pouch of green curry, and two cans of Cha’s coconut milk. I threw everything but the cabbage and rice in the instant pot for 30 minutes and added the cabbage at then end closing the lid for 10 minutes so it would soften. I spooned it all over the rice with a squeeze of lime. This will definitely be going in my permanent recipe collection. Thanks so much!