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A plate of braised thai green goat curry.
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5 from 1 vote

Braised Thai Green Goat Currry

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!
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Course: Dinner
Cuisine: Thai
Keyword: gluten-free, paleo, Primal, whole
Servings: 3
Calories: 663kcal


  • 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


  • 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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


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