Pauline Nguyen, Luke Nguyen, Mark Jensen

Goat Curry

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

Cà Ri Dê

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

Asia
Vietnam
Main course
Gluten-free
Southeast Asia

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