I saw that face! 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.
Here’s what I assembled to serve 3 people:
- 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
Here’s how I made it:
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…
…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…
…and tossed the goat meat 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…
…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.