Thai Style Red Curry Goat
1 ½ pounds goat meat, diced
1 small onion, sliced
1 clove garlic, chopped
1-2 tablespoons Thai red curry paste
2 ½ cups vegetable or beef stock
16 oz can coconut milk
1 red capsicum, seeded and sliced
1 cut green beans, halved
4 yellow squash, sliced
1 tablespoon fish sauce
1-2 teaspoons lime juice
2 tablespoon chopped fresh coriander
steamed rice, to serve
Preheat oven to 350°F.
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 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.