• 1/2 cup soy sauce
  • 1/4 cup curry powder
  • 1/4 cup chopped garlic
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 2 pounds goat meat, cut into 2-inch chunks


  • 1/2 cup oil
  • 1 can of coconut milk
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1/2 cup chopped carrots
  • 1/4 cup chopped green onion
  • 4 bay leaves
  • Rice, for serving


Put 3 tablespoons of oil in a large pot and bring to high heat.  Put the goat in and sear on each side for a few minutes.  Add water to cover the goat with water.  Bring to a boil, then reduce heat, cover and simmer 2 1/2 hours.   Then remove goat, allow to cool, remove it from the bones and proceed to the marinade step.

For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate an hour or even overnight.

For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.

Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.

Serve with rice or rice and peas.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Cassie Simmonds, Jawaiian Irie Jerk Restaurant

CATEGORIES: Meat Main Dish Curry View All
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