Vietnamese Goat Curry (Cà Ri Gà)

Ingredients

• 300g goat meat
• 2 potatoes, peeled and cut into 3cm pieces
• 1 eggplants, cut into 4cm pieces
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 ginger, finely chopped
• 1 lemongrass, halve and crush it
• 200ml coconut milk
• 100ml coconut water
• 50ml fat milk
• Curry powder, curry leaves
• Salt, sugar, ground chilli, ground pepper

Method
- Marinate the goat with 2tsp salt, 1/2 sugar, 1/2tsp pepper for 30-45 minutes. Then grill it to reduce its heavy smell for 5-10 minutes.
- Heat oil in a frying pan, until the pan is really hot, fry the eggplant for 2-3 minutes then remove from the pan.
- Heat oil in a large sauce pan, add shallot, garlic, ginger, chilli, lemongrass, 3tbsp curry powder and stir-fry the mixture for 2 minutes or until smelling good. Then add the grilled goat, potatoes and fry it for 2-3 minutes.
- Next add coconut water, fat milk, curry leaves into the sauce pan and cook until boiled. Meanwhile, combine 3tbsp curry powder and coconut milk until smooth, then add the mixture into the boiling curry and stir well to combine.
- Finally add the fried eggplant into the curry. Season it with salt and sugar.
- Serve it hot with bread/boiled rice.

Follow Easy Cooking on facebook for more updates.