Island Goat Curry

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A spicy blend of goat meat and vegetables recalls island nights. if you do not have access to goat meat, use bone-in chicken thighs.

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Steps

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Scrub limes well.

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Use a peeler to remove only the zest.

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Set zest aside and juice the limes.

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Set juice aside.

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Heat peanut oil in a heavy skillet until shimmering.

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Add garlic , onion , ginger and lemon grass.

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Cook , stirring , until tender but not beginning to brown.

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Add goat meat and reduce heat to medium.

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Cook until all sides are brown but the interior is not cooked.

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Add lime zests , sweet potatoes , chayotes , coconut , rum and stock / water.

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Simmer 45 minutes.

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Add water as needed but take care towards the end of the cooking time , as the final result should be stew rather than soup.

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You may also use a little more rum , but take care to taste first.

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Meanwhile , dice half the red and yellow pepper strips.

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At the end of the simmering time , stir in the pepper dice and some of the curry paste.

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Taste and add more curry paste accordingly.

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Simmer 5 minutes , stirring occasionally.

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Stir in coconut liquid.

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Simmer , stirring , for 1-2 minutes.

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Stir in reserved lime juice a.

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Ingredients

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limes, peanut oil, garlic cloves, yellow onion, fresh ginger, lemongrass, goat meat, sweet potatoes, chayotes, fresh coconut, dark rum, chicken stock, yellow bell peppers, red bell peppers, green curry paste, coconut, salt, cooked brown rice, hard-boiled eggs, fresh cilantro stem