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!


Stir Fry and Wild Rice (and a leaky roof!)

Good morning fellow Edmontonians!

I am finally on the mend, and am beginning to show life again. As is our wonderful city. It truly is spring! You wanna know how I know? My ceiling is leaking… A LOT! I came home to a shower in my dinning room one day this week, and I felt the need to share some photos.

Yes, this is my beautiful Garneau Home. I love the kitchen, and thank God it doesn’t leak in there! It’s enough to have fear that the roof will cave in in two rooms… Sheesh! Thank God it’s almost fully spring, and my Landlord will get the roof fixed once and for all!

Anyway, on to the recipe. Stir fry has been a staple food of mine for years. It’s such a versatile meal! You can add any protein, any vegetable, and any sauce. It’s the perfect meal for a “cleaning out the fridge” kind of evening. I love stir fry! This time, I decided to spice up my regular stir fry by adding curry paste and using wild rice from Eat Local First’s Good Food Box. This was good stir fry!!

I began by cooking up a bit of the curry paste with a teeny bit of cooking oil, to bring out the flavour.

Then I mixed the rest of the sauce, with equal parts teriyaki sauce, hoisin sauce, peanut butter and soy sauce. Yum! I let it simmer a bit with the curry paste, before adding the beef.

Then I added the veggies. Hmm, I love veggies!

For the rice, I used Wild rice from MoNa foods, which I got from the good people at Eat Local First’s Good Food Box. This rice was awesome! It was hearty and filling. It added a lot to a regular stir fry. Warning though, it took a long time to cook. You should begin by making the rice (something that I didn’t think of until the end…)

Pretty Isn’t it?

Of course, we made too much. It is a curse of mine. I always make too much rice/pasta. Oh well! Leftovers!


Ta da! Delicious Stir fry! Enjoy!

Jacquie’s Tasty Stir Fry

For the sauce:

1 Tablespoon of curry paste

1 Tablespoon of peanut butter

1Tablespoon of Teriyaki Sauce

1 Tablespoon Low sodium soy sauce

1 Tablespoon Hoisin Sauce

For the stir fry filling:

1 steak, marinated overnight in soy sauce in the fridge

1 onion

1 orange bell pepper

8 small mushrooms

10 fresh green beans from the Farmer’s Market. (hmm)

1 cup wild rice


For the sauce, heat and cook the curry paste with a tiny bit of cooking oil, until you can smell the flavors being let loose. Then add the rest of the ingredients to make the sauce, cook together until well combined.

Slice up the steak and let brown (don’t forget to flip them), until cooked to desired tenderness. Add the veggies and cook until just crispy.

Cook wild rice as per instructions on the package. Make sure to give yourself extra time to cook rice! Takes almost an hour to cook fully!!