Thai Goat Curry with Watercress

5 from 1 vote

A simple Thai-inspired red curry with goat shoulder, vegetables, coconut milk, dried mushrooms and watercress. Serves 4

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: American, Thai

Keyword: Curry, Goat Shoulder, Lamb Shoulder

Servings: servings

Calories: 409kcal

Cost: 20

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

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.