How a James Beard Award-Winning Chef Makes Curry

Ingredients

• 1.5 lb Goat Meat (boneless shoulder or leg, cut into 1‑inch cubes)
• 2 cans (13.5 oz each) Coconut Milk (full‑fat, unsweetened)
• 1 cup Water (for deglazing)
• 2 tbsp Thai Red Curry Paste (store‑bought or homemade)
• 2 pieces Fresh Red Chili (sliced, seeds removed for milder heat)
• 1 medium Red Bell Pepper (diced)
• 1 tsp Shrimp Paste (fermented, adds umami depth)
• 10 leaves Curry Leaf (fresh)
• 2 leaves Kaffir Lime Leaf (torn to release aroma)
• 2 tbsp Coconut Butter (also called coconut oil, adds richness)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Reduce Coconut Milk Stock

   In a large pot combine 1 can coconut milk and 1 cup water. Bring to a gentle simmer over medium heat and reduce, stirring occasionally, until a thin layer of oil separates on the surface (about 10 minutes).

   Time: PT10M

   Temperature: Medium heat

2. Bloom the Curry Paste

   Add 2 tbsp Thai red curry paste to the reduced stock. Stir continuously for 3‑5 minutes until the raw herb and spice aromas disappear and the paste becomes fragrant.

   Time: PT5M

   Temperature: Medium heat

3. Add Goat Meat and Rest of Coconut Milk

   Add the cubed goat meat, stirring to coat each piece with the paste. Pour in the remaining can of coconut milk, ensuring the meat is fully covered. If fond begins to scorch at the bottom, deglaze with a splash of water or extra coconut milk, scraping up the browned bits.

   Time: PT5M

   Temperature: Medium‑high heat

4. Incorporate Remaining Aromatics

   Stir in sliced red chili, diced red bell pepper, 1 tsp shrimp paste, 10 curry leaves, and 2 torn kaffir lime leaves. Season with 1 tsp salt and ½ tsp black pepper.

   Time: PT5M

   Temperature: Medium heat

5. Low and Slow Simmer

   Reduce heat to low, cover the pot, and let the curry simmer gently for 45 minutes, or until the goat is fork‑tender. Check occasionally and add a splash of water if the liquid level drops too low.

   Time: PT45M

   Temperature: Low simmer

6. Finish with Coconut Butter

   Remove the pot from heat and stir in 2 tbsp coconut butter until fully melted and incorporated. Adjust seasoning with additional salt if needed.

   Time: PT3M

7. Serve

   Ladle the curry into bowls, garnish with a few extra fresh curry leaves, and serve hot with steamed jasmine rice.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

12g

Fat

38g

Fiber

2g

Ingredient Substitutions

• Instead of Goat Meat: Lamb shoulder, Beef chuck
• Instead of Coconut Milk: Coconut cream diluted 1:1
• Instead of Thai Red Curry Paste: Homemade red curry paste
• Instead of Fresh Red Chili: Serrano pepper, Thai bird's eye chili
• Instead of Red Bell Pepper: Green bell pepper
• Instead of Shrimp Paste: Fish sauce
• Instead of Curry Leaf: Bay leaf
• Instead of Kaffir Lime Leaf: Lime zest
• Instead of Coconut Butter: Unsalted butter

Equipment Needed

• Large Pot
• Wooden Spoon
• Ladle
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Stove
• Timer (optional)

Critical Steps — Do Not Skip

• Reduce coconut milk stock until oil separates
• Bloom the curry paste until fragrant
• Deglaze when fond forms to prevent scorching
• Stir in coconut butter at the end for richness

Chef Tips from the Video

• Use fresh curry leaves for the most authentic aroma
• Trim excess fat from the goat to keep the broth clear
• Add a squeeze of lime juice just before serving for extra brightness

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Freeze in portion‑sized bags for up to 2 months

Room temperature: Not recommended; keep refrigerated

Make-Ahead Tips

• Prepare the reduced coconut milk stock a day ahead and refrigerate; reheat before adding meat
• Cook the goat meat in advance and gently reheat in the sauce before serving

Frequently Asked Questions