Thai-style Australian goat red curry
600 g Goat meat (diced)
1 Small onion (sliced)
1 Garlic Clove (chopped)
1-2 tbsp thai red curry paste
2.5 cups Vegetable or beef stock
400 ml can coconut milk
1 Red capsicum (Seeded and sliced)
100 g green beans (halved)
4 Yellow squash (sliced)
1 tbsp Fish sauce
1-2 tbsp lime juice
2 tbsp Fresh coriander (chopped)
Steamed rice (to serve)
- Preheat oven to 180C.
- Heat a wok or large frying pan oven over medium high heat. Brown the goat in batches then place in a casserole dish.
- Reduce 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.
- Season with the fish sauce and lime juice (to your liking) then serve with steamed rice.