Braised Thai Green Goat Currry

3 standard portions

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Ingredients

• 1 pound goat stew meat cut into 1½ inch cubes
• 1 tablespoon coconut oil
• 3 tablespoons Aroy-D green curry paste use less if you don't want your curry to be as spicy
• 2¼ cups coconut milk
• 1 tablespoon Red Boat fish sauce
• 1 tablespoon coconut aminos
• 1½ tablespoons applesauce
• ½ small onion diced
• 6 ounces cremini mushrooms chopped medium
• 2 large carrots peeled and chopped medium
• ½ cabbage head thinly sliced

Method

1. Preheat the oven to 300° F.
2. Melt the coconut oil over medium high heat in an oven-safe, medium-sized saucepan. Add the curry paste and fry the paste until it is fragrant (a couple minutes).
3. Add the coconut milk, coconut aminos, fish sauce, and applesauce and bring it to a simmer.
4. While you wait for the sauce to simmer, prep the vegetables by dicing the onion, chopping the mushrooms, peeling and chopping the carrots, and thinly slicing the cabbage.
5. Toss the cubed goat meat in a large bowl with salt and pepper.
6. Once the sauce is ready, add in the goat, onions, mushrooms, carrots, and mushrooms. Bring the stew up to a simmer, cover with a lid, and place the pot in the oven for 1.5 hours.
7. After the meat is checked to be tender, take the pot out of the oven and place it on the stovetop and keep it on a simmer (low heat). Throw in the shredded cabbage, put on the lid, and let the cabbage soften (around 5-10 minutes).
8. Stir the curry, adjust for seasoning, and serve with some Asian cauliflower fried rice !