Thai Goat Curry
Succulent goat simmered in aromatic spices and creamy coconut. A luxurious Thai classic that's worth every minute.
Serves 5 people
Recipe by Nik (Head Chef at Meredith Farm Store)
Ingredients
- 1kg diced capretto or ex-dairy goat
- 400ml coconut milk
- 400ml coconut cream
- Splash of vegetable oil
- 20ml fish sauce
- Steamed rice
Marinade
- Curry paste
- 8 cloves (50g) garlic
- 100g shallots or 1 onion
- 3-4cm piece (50g) galangal or ginger
- 3 tspns (10g) turmeric
- 3 tspns (10g) coriander powder
- 3 tspns (10g) cumin
- 2 stalks of lemongrass
- 1 ½ tablespoons (25g) shrimp paste
- 50g palm sugar
- 1 red chilli (optional)
Preparation
- Step 1 In a blender or food processor, blend all ingredients in the curry paste until smooth.
- Step 2 Alternatively, add three heaped tablespoons of Ayam or Mae ploy curry paste, yellow, red or green.
- Step 3 Fry the curry paste in oil until fragrant, or about 5 minutes.
- Step 4 Add the goat meat and sauté for another 5 minutes.
- Step 5 Add coconut milk, bring to a boil, then reduce to a simmer for 1 hour for capretto, or 2 ½ hours for ex-dairy goat.
- Step 6 Add coconut cream, simmer for 30 minutes or until thick.
- Step 7 Add fish sauce to taste. Serve with steamed rice.
Recipe by Nik (Head Chef at Meredith Farm Store)
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392