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…
…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.
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
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
- 2¼ cups coconut milk
- 1 tablespoon Red Boat fish sauce
- 1 tablespoon coconut aminos
- 1½ tablespoons applesauce
- ½ small onion diced
- 6 ounces cremini mushrooms chopped medium
- 2 large carrots peeled and chopped medium
- ½ cabbage head thinly sliced
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!
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