Braised Thai Green Goat Curry
Ingredients
The meat and sauce
-
1
pound
goat stew meat, cut into 1½ inch cubes
-
1
tablespoon
coconut oil
-
3
tablespoons
Aroy-D green curry paste
-
2¼
cups
coconut milk
-
1
tablespoon
Red Boat fish sauce
-
1
tablespoon
coconut aminos
-
1½
tablespoons
applesauce
The vegetables
-
½
small
onion, diced
-
6
ounces
cremini mushrooms, chopped medium
-
2
large
carrots, peeled and chopped medium
-
½
head
cabbage, thinly sliced
Instructions
- Preheat the oven to 300°F.
- Melt the coconut oil in an oven-safe saucepan over medium-high heat.
- Add the curry paste and fry until fragrant.
- Stir in the coconut milk, coconut aminos, fish sauce, and applesauce, and bring to a simmer.
- Prepare the vegetables while waiting for the sauce to simmer.
- Toss the goat meat with salt and pepper.
- Once the sauce is ready, add the goat, onion, mushrooms, and carrots.
- Bring the stew to a simmer, cover, and place in the oven for 1.5 hours.
- After the meat is tender, remove from the oven and place on the stovetop over low heat.
- Add the shredded cabbage, cover, and let soften for 5-10 minutes.
- Stir the curry, adjust seasoning, and serve.
Nutrition Facts (estimated)
Servings
3
Calories
663
Total fat
53g
Total carbohydrates
25g
Total protein
25g
Sodium
0mg
Cholesterol
0mg
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