Red Curry Goat

Someone asked, what is the difference between this red curry and the traditional Nigerian stew.

The answer is: It contains no oil, and is a one pot wonder, just throw in the ingredients, and cook on medium heat for about 45mins to an hour.

No additional steaming, frying… none of that. Just a fresh, low maintenance, super delicious curry. The curry tasted fantastic, the house smelled divinely delicious while cooking.

We had it with jasmine rice topped with peas and crispy fried shallots… seriously, if you do not top your white rice with fried shallots, you should begin immediately.

Red Curry Goat
  • 2.5lb chopped goat meat (cut into small bite sizes)
  • 5 medium sized roma tomatoes
  • 1 scotch bonnet pepper
  • 2 red bell peppers
  • 2 tbsp freshly blended ginger
  • 2 tsp freshly crushed
  • 1 tbsp curry
  • 1 bunch of cilantro (washed and chopped)
  • 1 tbsp thyme
  • 1 cup water
  • 1 medium sized red onion
  • ½ cup fried shallots
  • 1 stock cube
  • 2 tbsp salt
  1. Place the goat meat in a stockpot.
  2. Blend the onions, tomatoes and peppers using the water.
  3. Pour the blended mixture into the pot containing the goat meat.
  4. Add all ingredients (except the cilantro and shallots) into the pot.
  5. Cook on medium heat (with the pot covered) for about 45 minutes or until the meat is tender.
  6. Open the pot, stir, and cook for additional 10 minutes - uncovered. (you may add more water if you prefer a thinner curry).
  7. Turn off heat, Pour in the shallots and cilantro into the curry and stir to combine.
  8. Serve hot.

I hope you enjoy it as much as we did!

Oya Come Chop! 🙂

One thought on “Red Curry Goat

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: