Ingredients

The following ingredients have 4 Servings
  • 1 pound goat stew meat (cut into 1½ inch cubes)
  • 1 tablespoon coconut oil
  • 3 tablespoons Aroy-D green curry paste 
  • 2¼ cups coconut milk
  • 1 tablespoon Red Boat fish sauce
  • 1 tablespoon coconut aminos
  • 1½ tablespoons applesauce
  • ½ small onion (diced)
  • 6 ounces cremini mushrooms (chopped medium)
  • 2 large carrots (peeled and chopped medium)
  • ½ cabbage head (thinly sliced)

Instruction

  • Preheat the oven to 300° F.
  • Melt the coconut oil over medium high heat in an oven-safe, medium-sized saucepan. Add the curry paste and fry the paste until it is fragrant (a couple minutes).
  • Add the coconut milk, coconut aminos, fish sauce, and applesauce and bring it to a simmer.
  • While you wait for the sauce to simmer, prep the vegetables by dicing the onion, chopping the mushrooms, peeling and chopping the carrots, and thinly slicing the cabbage.
  • Toss the cubed goat meat in a large bowl with salt and pepper.
  • Once the sauce is ready, add in the goat, onions, mushrooms, carrots, and mushrooms. Bring the stew up to a simmer, cover with a lid, and place the pot in the oven for 1.5 hours.
  • After the meat is checked to be tender, take the pot out of the oven and place it on the stovetop and keep it on a simmer (low heat). Throw in the shredded cabbage, put on the lid, and let the cabbage soften (around 5-10 minutes).
  • Stir the curry, adjust for seasoning, and serve with some Asian cauliflower fried rice!