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Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

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Red duck curry with pineapple and tamarind


You'll need

400 ml can coconut cream, unshaken 1½ tbsp red curry paste, or to taste 2 tbsp fish sauce 2 tbsp grated palm sugar 1 tbsp tamarind concentrate 2 kaffir lime leaves 2 400ml cans coconut milk ½ small pineapple (about 1kg), peeled, halved lengthways, cored and cut into 7mm-thick slices 1 Chinese barbecued duck, chopped 1 fresh long red chilli, seeded and thinly sliced, to serve To serve: steamed jasmine rice and snowpea shoots

Method

  • 01
  • Remove top layer of cream from unshaken can of coconut cream, place in a casserole or stainless steel wok and stir frequently over low heat for 6-8 minutes or until cream begins to separate. Add curry paste and stir for another 2-3 minutes or until fragrant, then add fish sauce, palm sugar, tamarind and lime leaves. Stir for 5 minutes or until mixture darkens slightly, then add remaining coconut cream and coconut milk and slowly bring to just below the boil. Add pineapple and duck and cook for another 5 minutes or until just warmed through. Serve curry scattered with sliced red chilli and snowpea shoots over steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2004 Jacob’s Creek Reserve Riesling.

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