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Massaman Goat Curry
Ingredients
Directions
Ingredients
1 lb
cubed goat meat (substitute beef, chicken, or lamb if needed)
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1 tbsp
vegetable oil
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2
(14.5-ounce) cans coconut milk
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2 tbsp
Massaman curry paste
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2 tbsp
grated ginger
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¼ c
roasted peanuts
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1
inch piece cinnamon stick
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tbsp
palm/coconut sugar
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2 tbsp
fish sauce
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2 tbsp
tamarind paste, diluted with an equal amount of water
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6-8
fresh lime leaves
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½ lb
baby potatoes
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Massaman Goat Curry

This is a hearty and satisfying curry that’s sure to keep you warm and toasty. Like most stews, it tastes even better the next day (and the day after that). I particularly welcome the addition of kaffir lime leaves, which impart a floral, citrusy note; if you can’t locate kaffir lime leaves, no big deal—the curry is still certain to please.

4 servings

  1. Pat the goat meat dry with paper towel. Heat oil in a Dutch oven over medium-high heat. When very hot, add the goat meat and sear on all sides.
  2. Add the coconut milk and simmer, stirring occasionally, until the goat is tender, about 2 hours. Drain the braising liquid and set aside.
  3. Add the curry paste, ginger, peanuts, and cinnamon stick to the pot. Fry over low heat, stirring regularly, until fragrant, 1 to 2 minutes. Add the reserved braising liquid, sugar, fish sauce, tamarind water, lime leaves, and potatoes. Simmer until the potatoes are tender, about 20 minutes. Serve.

Linda Schneider

Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.