Goat curry

Goat curry

Cà ri dê

Real Vietnamese Cooking
Michael Fountoulakis

This big-flavoured curry is a variation of a dish by famous Vietnamese chef Ms Nguyen Dzoan Cam Van. Goat is a strong-tasting meat, available from many Asian and Middle-Eastern butchers. If you can't get goat, try duck and replace the eggplant with sweet potato.

Serve with Boiled rice or crusty bred.


Quantity Ingredient
1kg diced goat, preferably from the shoulder
vegetable oil, for pan-frying
2 onions, finely diced
3/4 teaspoon salt
750ml milk
800ml coconut milk
5 lemongrass stems, cut in half lengthways, white part only
5 eggplants
150g butter
coriander sprigs

Curry paste

Quantity Ingredient
4 lemongrass stems, finely chopped, white part only
1 long red chilli, seeded and finely chopped
vegetable oil, for frying
35g curry powder
250ml milk
2 tablespoons sugar


  1. To make the curry paste, fry the lemongrass and chilli in 1 tablespoon of oil over medium heat until fragrant. Add the curry powder and stir for 1 minute, ensuring the spices don't burn as they will become bitter. Add the milk and sugar and bring to the boil. Remove from the heat and allow to cool.
  2. Put the goat in a bowl, pour over the curry paste and toss to coat. Allow to marinate for 30 minutes.
  3. Heat 1 tablespoon of oil in a large saucepan and sauté the onion over medium heat for 3-4 minutes, until soft and translucent. Add the goat and sprinkle with the salt. Stirring regularly, cook for 4-5 minutes, until the meat has browned.
  4. Pour in 500 ml of the milk, then add the coconut milk and lemongrass. Simmer for about 1 hour, or until the meat is tender.
  5. Meanwhile, cut the eggplants into 3 cm chunks. Place in a colander and sprinkle with extra salt. Leave to sit for 30 minutes to remove the bitter tannin. Wash the salt from the eggplant and pat dry with paper towel.
  6. Heat 2 tablespoons of oil in a frying pan. Cook the eggplant in batches over medium heat until golden brown all over, adding more oil to the pan to cook each batch. Drain on paper towel to remove any excess oil.
  7. When the goat is tender, stir in the eggplant and the remaining milk and butter. After the butter has melted, transfer the curry to a serving bowl. Scatter with the coriander and serve.
Real Vietnamese Cooking
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