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Home > Recipes > Thai Goat Curry

Thai Goat Curry
( SERVES 4 )

Jan Bilton

Publication: Regional Newspapers

Regional Newspapers

Ratings: No ratings yet

Thai Goat Curry

No ratings yet

Ingredients

3 Tbsp Rice bran oil
1 Onion, large, sliced
1 kg Goat meat, boneless, cubed
1 Tbsp Fresh ginger, finely grated
3 Tbsp Flour
2 Tbsp Tomato paste
2 Tbsp Thai red curry paste
400 ml Coconut milk
1 to taste Freshly ground black pepper
1 Lime, or lemon, cut into wedges

Directions

  1. Preheat the oven to 160degC. Heat 1 tbsp of oil in a heavy saucepan and saute the onion, until softened. Place in a casserole dish.
  2. Dust the goat evenly with the flour. Add the remaining oil. Lightly brown the meat in batches. Add to the casserole. Stir the curry paste, tomato paste and ginger in to the saucepan. Season. Stir in the coconut milk. Pour into the casserole.
  3. Cover and cook in the oven for 1 -2 hours or until tender. Serve with lime or lemon wedges on the side to squeeze over the meat.
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http://www.bite.co.nz/recipe/7762/Thai-Goat-Curry/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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