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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Cafe C at Springton in the Barossa Valley. Cooking times are guesses. Ingredients:
2 kg goat meat, diced |
8 tablespoons red curry paste |
4 onions, sliced |
8 red chilies, chopped (optional) |
60 g fresh ginger, grated |
4 garlic cloves, chopped |
1600 g coconut milk |
8 tablespoons desiccated coconut, toasted |
20 kaffir lime leaves |
4 limes, juice of, only |
1 1/4 liters water (rain or spring water is best) |
salt and pepper, to taste |
peanut oil, to taste (for saute) |
Directions:
1. Saute the onions, chillies, ginger and garlic in peanut oil until the onion is transparent.
2. Add the curry paste and fry gently for 3 minutes.
3. Add the diced goat meat and stir until coated by the paste mixture.
4. Add the water and coconut milk, lime leaves and lime juice.
5. Simmer until tender.
6. Add the toasted coconut and cook for about 5 minutes.
7. Add seasonings to taste.
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