Slow-Cooked Goat Curry with Coconut — Cari De
Southern Vietnamese goat curry with lemongrass, ginger, and curry powder simmered slow with coconut milk, sweet potato, and carrot until the meat falls apart, served with jasmine rice and a baguette to mop up the sauce.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 440g goat shoulder into 3cm pieces, pat dry. Bruise 6 lemongrass stalks with knife back. Mince 120g shallot, 10 garlic cloves, and 60g ginger. Cube 300g sweet potato and 200g carrot into 2cm pieces. Slice 2 fresh red chillies into rings. Rinse 200g jasmine rice until water runs clear.
Build
Toss dried goat with 1/4 cup curry powder, 2 tbsp fish sauce, 2 tbsp brown sugar, 1 tsp turmeric, 1 tsp five-spice, 1 tsp black pepper, and half the garlic-ginger mixture. Let rest 15 minutes at room temperature until evenly coated.
Sear
Heat 4 tbsp oil in a heavy pot over high heat 90 seconds until shimmering. Working in batches if needed to avoid crowding, lay goat in a single layer and sear 4–5 minutes turning until all cubes brown deeply with bronzed crust on all sides.
Saute
Add remaining shallot, garlic, ginger, and lemongrass over medium heat 1–2 minutes until fragrant. Stir in 2 tbsp tomato paste, cook 1 minute until brick-red and raw smell mellows.
Braise
Pour in 400ml chicken stock, 300ml coconut milk, and 2 bay leaves. Simmer over medium, then cover on lowest heat 50 minutes until goat is fork-tender. Add sweet potato and carrot uncovered, simmer 15 minutes more until vegetables soften.
Boil
While curry simmers, add rinsed rice to a pot with 360ml cold water and 1 tsp salt. Bring to boil over high 3 minutes, cover, reduce to lowest heat 12 minutes until fluffy.
Finish and plate
Stir remaining 300ml coconut milk into curry off heat 1 minute until silky. Mound rice in two deep bowls, ladle curry over, scatter cilantro and chilli rings on top. Serve baguette pieces alongside for mopping.
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