Red Thai Goat Curry
I feel delighted whenever I go to my local grocer. They're the only place within a reasonable distance of my house that stocks goat. But you've got to get in QUICK, or else all the good stuff will be gone - you'll be left with all the bones! But, when I managed to get my hands on a goat leg, a vision flashed through my mind: Thai Curry. What could be more perfect? Can be substituted with lamb if goat is hard to get a hold of. Recipe follows.
800g Goat Leg Meat, diced into inch cubes
1/2 Cup Threaded Coconut
400ml Coconut Milk
4 Medium Carrots, peeled and diced
1 Green Capsicum, sliced
3 Onions, roughly diced
1 Bulb of Garlic, peeled and minced
2 Inches of Ginger, grated
4 Red Thai Chilies, finely sliced
2 Inches of Fresh Turmeric, Grated
1 Inch of Galangal, cut in thin discs
1 Stick of Lemongrass (green and white)
1 Bunch of Fresh Coriander - stems minced, leaves set aside for serving
2 Teaspoons Smoked Paprika
2 Teaspoons Ground Coriander Seeds
5 Kaffir Lime Leaves
1 Tablespoon Tomato Paste
1/2 Cup Lime Juice
1 Lime, cut into Eighths
10g Palm Sugar
In a large stock pot, melt a tablespoon of butter on a medium heat. Fry the meat until brown, then add the onions and carrots. Once sizzling, add the garlic, ginger, chili, turmeric, galangal, lemongrass, coriander stems, ground coriander seeds, paprika, kaffir lime leaves and palm sugar. Cook and stir until the fragrance begins to develop, then add lime juice.
Cover with water, lower heat to medium low and cook for three and half to four hours. By this stage goat should be good and tender. Add the coconut milk, threaded coconut and capsicum. Cook until the sauce is thick and the flavours are broad.
If you want rice, now is a good time.
Add 5 tablespoons of fish sauce, stir through. Add salt until you strike the right balance of flavour; the salt will draw out the layers.
Stir through the fresh coriander leaves. Each serving should get a sprinkling of pepitas, and a wedge of lime squeezed over top. Don't eat the galangal or lemongrass.