Name: Goat Curry (Cà Ri Dê)
Yield: Serves 8
Cuisine: Vietnamese
Ingredients: 2 teaspoons black peppercorns; 3 cm (1¼ in) piece of turmeric; 6 cm (2½ in) piece of galangal; 1 teaspoon butter; 4 teaspoons salt; 1 cinnamon stick; 4 garlic cloves; 1½ tablespoons sugar; 1 tablespoon olive oil; 2 kg (4 lb 8 oz) goat meat, with skin and bone, cut into 4 x 2 cm (1½ x ¾ in) pieces; 2 tablespoons coriander seeds; 250 ml (9 fl oz/1 cup) chicken stock; 5 cm (2 in) piece of lemon grass, white part only; 250 ml (9 fl oz/1 cup) milk; 1 bunch rice paddy herb; 540 ml (19 fl oz) tin coconut cream; 1 tablespoon cumin seeds; 4 coriander (cilantro) roots, skinned; 2 tablespoons plain yoghurt; 1 tablespoon galangal powder; 10 fresh curry leaves; 5 dried small red chillies, soaked in water; 1 onion, chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

Curry Paste

6 cm (2½ in) piece of galangal
3 cm

Method

Cut the galangal, turmeric and lemon grass into 1 cm (½ in) pieces. In a wok, fry the onion, galangal, turmeric, lemon grass, coriander and garlic until softened, well browned and aromatic. You may need to add some water to stop the ingredients browning too much. Remove from the wok and allow to cool. Add the soaked chilli and pound into a paste in a mortar.

Wet the coriander and cumin