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Thai Peanut Goat Curry

This recipe has evolved from several different recipes we've been experimenting with in our home kitchen, and now we don't think we need to experiment anymore. It's perfection! Serves 6 easily if served over rice. For the two of us, this lasts a few days.

At this point all of the ingredients are added excepting the garnish and it's ready to simmer.

3 lbs goat meat, chopped

1 large onion, sliced thinly

1 jalapeno, diced

2 cans coconut milk

2 tsp sweet curry powder

4 tsp Thai red curry powder

8 T peanut butter

4 T soy sauce

1 tsp ground ginger

1 tsp minced garlic

2 lbs peeled & cubed potatoes

1 bag frozen peas



Cook down the onions in the oil of your choice (about 10 minutes), then add the dry spices and stir to combine. Add jalapeno, garlic and ginger. Add coconut milk, soy sauce, peanut butter. I sometimes sprinkle with a little bit of sugar, maybe 1T, but I don't list this in the ingredients because it's a total cheat. Bring to a low simmer and cover.

Peel and chop potatoes and let rest in cool water. The curry will need to simmer about 3 hours; we add the potatoes for the last 30 or 40 minutes and add the peas for the last 10 min or so.

Garnish with cilantro, red pepper flakes, and fresh squeezed lime juice. Serve over rice.

Remember, there’s no reason for your goat meat to be chewy at all if you are cooking in liquid. Simmer until it’s nice and tender!

It's not a very attractive dish without the garnishes, since the color of the curry is kind of brown, as in the first photo. But what it lacks in beauty, it makes up for in flavor.

I love to use fresh spices from The Spice House. These are the 3 for this recipe.

Adding the spices to the cooked onions.

The recipe is pretty flexible in terms of the ingredient amounts. I think this is about 3 lbs of goat meat, but today we had extra and after taking this photo tossed in about another lb. As long as all of the goodies are covered by the liquids, and you use roughly the recommended spice ratios, it will be delicious.

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