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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
1/2 cup soy sauce |
1/4 cup curry powder |
1/4 cup chopped garlic |
2 tablespoons chopped fresh basil |
1 tablespoon crushed red pepper |
1 teaspoon dried oregano |
1 teaspoon ground black pepper |
2 pounds goat meat, cut into 2-inch chunks |
1/2 cup oil |
4 cups coconut milk |
2 cups chopped onions |
1 cup chopped bell peppers |
1/2 cup chopped carrots |
1/4 cup chopped green onion |
4 bay leaves |
rice or rice and peas, for serving |
Directions:
1. For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
2. For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
3. Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
4. Serve with rice or rice and peas.
5. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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