Coconut Curry Goat Stew

Ah Spring. You are so fickle in Edmonton. It makes me want to cry that the tulips that were consistently growing outside my house are now turning yellow and dying because of the massive snow dump we got a few days ago. I hope it melts soon…

The return of January-like weather makes me want to eat crock pot food. So I made myself a stew. This one has a twist though. I received some goat meat from the good people at Eat Local First’s Good Food Box (who, by the way, have a FABULOUS new website that you’ve gotta check out!)

I searched the internet high and low to determine exactly what to do with goat stew meat, and found that many recipes prepare it with curry. So that’s what I did, but I added my own Jacquie twist.

I began by preparing the base of the stew. All I used was Thai Curry paste and a can of coconut milk. Seriously, that was it!

I used certified Halal goat meat, for anyone with dietary restrictions, this option works!

In the morning, I mixed the base with the goat meat and some onions, and cooked it on low for 8 hrs. Hmm. It smelled amazing when I walked in the door after work!

Tada! I served it with wild rice from the Good Food Box. This was a really good hearty meal, and it warmed us up during this foul weather!

Jacquie’s Coconut Curry Goat Stew

You will need:

1 pound of goat stew meat

1 onion (and any other veggies you’d like to throw in the crock pot)

1 can coconut milk

3 tablespoons Thai curry paste

1 teaspoon of cooking oil

The night before, prepare the base by heating the oil curry paste together in a sauce pan until you can smell the flavour of the curry beginning to emerge from the paste. Then add coconut milk, and stir until incorporated. Refrigerate overnight.

In the morning, place goat stew meat, sliced onion (and all other veggies), in your crock pot. Either set timer, or turn on low right away and cook for 8 hrs.

Serve with wild rice, and enjoy!

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