Skillet Braised Thai Green Goat Currry
- Yield 3 servings
- Prep 20 minutes
- Cook 1 hour 40 minutes
- Total 2 hours
Skillet Braised Thai Green Goat Currry sits in the Lamb section of Regbie. The card serves 3 servings. Plan on 2 hours from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 3 servings
- 1 pound goat stew meat, cut into 1½ inch cubes
- 1 tablespoon coconut oil
- 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
Method
Warm the oven to 300° F.
Melt the coconut oil over medium a hot burner in an oven-safe, medium-sized saucepan. Tip in the curry paste and fry the paste until it is fragrant (a couple minutes).
Tip in the coconut milk, coconut aminos, fish sauce, and applesauce and bring it to a gently bubble.
While you wait for the sauce to gently bubble, prep the vegetables by dicing the onion, chopping the mushrooms, peeling and chopping the carrots, and thinly slicing the cabbage.
Turn 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. Raise the stew up to a gently bubble, 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 gently bubble (a low burner). Throw in the shredded cabbage, put on the lid, and let the cabbage soften (around 5-10 minutes).
Whisk the curry, adjust for seasoning, and serve with some Asian cauliflower fried rice !
