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Prep 45 mins
Cook 50 mins
A spicy blend of goat meat and vegetables recalls island nights. If you do not have access to goat meat, use bone-in chicken thighs.
- 2 limes
- 2 tablespoons peanut oil
- 6 garlic cloves, minced (or to taste)
- 1 small yellow onion, minced
- 2 inches fresh ginger, minced
- 1 stalk lemongrass, peeled and minced
- 1 lb goat meat, cut into bite-size pieces
- 2 sweet potatoes, diced
- 2 chayotes, cut into lengthwise strips
- 1⁄4 fresh coconut, julienne
- 1⁄2 cup dark rum
- 2 cups chicken stock or 2 cups water
- 2 yellow bell peppers, roasted and peeled, cut into lengthwise strips
- 2 red bell peppers, roasted and peeled, cut into lengthwise strips
- 0.25 (4 ounce) can green curry paste, to taste
- 1 coconut, its liquid
- 3 cups hot cooked brown rice (or more as needed)
- 2 hard-boiled eggs, quartered lengthwise
- 1 handful fresh cilantro stem
- 2 fresh limes, cut into wedges
- Scrub limes well. Use a peeler to remove only the zest. Set zest aside and juice the limes. Set juice aside.
- Heat peanut oil in a heavy skillet until shimmering. Add garlic, onion, ginger and lemon grass; cook, stirring, until tender but not beginning to brown. Add goat meat and reduce heat to medium; cook until all sides are brown but the interior is not cooked. Add lime zests, sweet potatoes, chayotes, coconut, rum and stock/water. Simmer 45 minutes. Add water as needed but take care towards the end of the cooking time, as the final result should be stew rather than soup. You may also use a little more rum, but take care to taste first.
- Meanwhile, dice half the red and yellow pepper strips.
- At the end of the simmering time, stir in the pepper dice and some of the curry paste. Taste and add more curry paste accordingly. Simmer 5 minutes, stirring occasionally. Stir in coconut liquid; simmer, stirring, for 1-2 minutes. Stir in reserved lime juice and remove lime zest. Turn off heat and taste before adding salt as desired.
- Place cooked rice on a platter and make a well in the middle, mounding it around the edges. Put the goat curry mixture into the well. To garnish the top of the stew, alternately arrange strips of red and yellow peppers in spoke formation. Arrange the egg quarters around the edges and arrange or scatter cilantro prettily. Place lime wedges around the edges of the rice.
- Diners can squeeze lime juice over their own portions to taste.
Very tasty! I did have some modifications based on what I had on hand - butternut squash instead of sweet potato, red curry paste, and dried (but unsweetened) coconut instead of fresh. We all quite enjoyed the stew, would make again.
We have a new feral goat butcher in town so I thought I would try a new curry. I loved the lime! This was a great curry but about 20 minutes into simmering the sweet potatoes completely went to mush. Next time, I will simmer the meat and put the potatoes in towards the end, along with the rum. Also, I'll cut it in half as it didn't fit in any of the pans I had and this could definitely feed 6 if not more.
I think I'm in love! This was fantastic. I used chicken thighs(didn't know where to get goat meat). You had the most delicious taste in your mouth, a little bit of heat, a tiny bit of sweet,and a warm spiciness. I had so much fun using different ingredients like the chayotes and fresh coconut. I was so pround of myself for conquering that coconut!! This chef sure knows about presentation, what a terrific recommendation for serving. Now there is a lot of chopping involved, but once you get past that it's pretty easy.