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Thai style red curry goat



Prep Time


Cook Time



600 gGoat meat (diced)
1Small onion (sliced)
1Garlic Clove (chopped)
1-2 tbspthai red curry paste
2.5 cupsVegetable or beef stock
400 mlcan coconut milk
1Red capsicum (Seeded and sliced)
100 ggreen beans (halved)
4Yellow squash (sliced)
1 tbspFish sauce
1-2 tbsplime juice
2 tbspFresh coriander (chopped)
Steamed rice (to serve)


1Preheat oven to 180C.
2Heat a wok or large frying pan oven over medium high heat. Brown the goat in batches then place in a casserole dish.
3Reduce the heat of the wok, add a little oil and stir fry onion, garlic and curry paste. Cook for 1-2 minutes then pour in the combined stock and coconut milk. Bring to the boil then add to the casserole dish. Stir to combine with the meat. Cover and place in the oven. Cook for 2 hours, adding the vegetables in the last 15 minutes of cooking. Stir through the coriander.
4Season with the fish sauce and lime juice (to your liking) then serve with steamed rice.

Recipe suggessions based on what you have in your fridge.

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