Thai Goat Curry with Watercress

Lamb and goat meat are very traditionally used in curries around the world. This Thai goat curry recipe is loosely inspired by the flavors of Thai red curries and is one of my favorites. It’s creamy and rich, spicy, and pairs perfectly with some freshly cooked rice.

Thai Goat Curry with Watercress in a ceramic bowl next to fresh watercress leaves.
Thai goat curry with rice and watercress.

Goat Curry Ingredients

I’ve put a number of different curries on this website, and all of them are unique. The ingredients here are a little different from the classic curry we have in this post, as well as Jamaican goat curry, and you’ll taste the difference. If you really want to go the extra mile, you’ll want some of the following on hand, but the most important is the curry paste. If you don’t have access to galangal, lime leaves or lemongrass, I’d still give this a shot-it will still be great!


Galangal is a rhyzome that resembles large ginger. You can find it fresh or frozen at your local Asian market.

Thai red curry paste

There’s many versions of Thai red curry paste, but, as my great uncle lived in Thailand and used to bring me back ingredients to cook with, I’m partial to the curry paste in a small can. There are jarred versions that may be more economical as they can be resealed, but I’m hooked on the cans. Feel free to use whatever type you like, just remember that curry paste is often quite salty.

Lime leaves

Kaffir lime leaves can be found in the fresh or frozen section of your local Asian market. Just a few add a great flavor to coconut curries and they can be frozen until you need them.


Most people will know lemongrass. It can be found in the fresh or frozen section of your local Asian market, but I also see it at most of the coops and nicer grocery stores now.

A pot full of coconut curry with a wooden spoon and fresh watercress.
One of the best parts about this curry is the smell that will waft through your house as it cooks.
Chef Alan Bergo
Chef Alan Bergo, The Forager Chef

This recipe is by Chef Alan Bergo, the Forager Chef, a chef from Minnesota and author of The Forager Chef’s Book of Flora, Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at 

A close up image of Thai red curry in a bowl with dried mushrooms, goat, and rice.
Finished Thai red curry with goat meat.

I like to fit in as many fresh vegetables as possible to things, so, although it probably isn’t traditional, I add some watercress to the curry at the end. If you don’t have watercress, you could substitute fresh spinach, or skip it.

Related Posts

Easy Lamb Coconut Milk Curry

Lamb or Mutton Korma

Lamb Shank Curry

Thai Goat Curry with Watercress
Print Recipe
5 from 1 vote

Thai Goat Curry with Watercress

A simple Thai-inspired red curry with goat shoulder, vegetables, coconut milk, dried mushrooms and watercress. Serves 4
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American, Thai
Keyword: Curry, Goat Shoulder, Lamb Shoulder
Servings: 4 servings
Calories: 409kcal
Cost: 20


  • 1 Dutch oven, large braising pan or skillet



  • 1 lb goat or lamb shoulder
  • 2 tablespoons cooking oil such as grapeseed
  • 1 can regular coconut milk high fat
  • ½ oz small handful dried mushrooms (optional)
  • 1 15 oz can chickpeas you can add one large bell pepper cut into the same shape as the carrots instead if you want more vegetables
  • 2 tablespoon minced lemongrass
  • 1 ½ inch slice galangal whacked with the back of a knife
  • 3 cups meat stock
  • 1 large 8 oz yellow onion
  • 1 large 6oz carrot
  • 8 oz fresh watercress
  • 2 tablespoons Thai red curry paste or more to taste
  • Dash of fish sauce


  • Fresh mint to garnish
  • Freshly cooked rice for serving
  • Sprigs of fresh watercress to garnish, optional
  • Sliced scallions to garnish, optional


  • Cut the meat into 1 inch cubes, then season with salt and pepper. In a dutch oven or similar, heat the oil until hot and brown the meat.
  • Meanwhile, square off the carrot so it resembles a long rectangle, then cut it into 2 inch julienne strips.
  • Add the onion to the pot, stir, and cook for 5 minutes more. Add the remaining ingredients except the watercress, then turn the heat to low and cook for 1 hour or until the meat is tender. Meanwhile, wash and dry the watercress, then chop into 2 inch lengths.
  • Add the watercress to the pot, cover, and cook until tender. If the curry threatens to get dry, adjust the consistency by adding some water until it looks good to you.
  • Double check the seasoning for salt and curry paste (keep in mind most curry paste is salty) adjust until it tastes good to you, and serve with freshly cooked rice and sprigs of fresh water cress.


Lots of different cuts can be used here, but ideally you'll have a slow-cooking cut like shoulder or shank. 


Serving: 8oz | Calories: 409kcal | Carbohydrates: 26g | Protein: 35g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 79mg | Sodium: 670mg | Potassium: 871mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3013IU | Vitamin C: 25mg | Calcium: 135mg | Iron: 4mg