Lush Jamaican Curry Goat with Ginger Coconut Rice
A warming, richly spiced Jamaican curry goat paired perfectly with aromatic ginger coconut rice.
Preparation
Get these tasks done before you start cooking.
Marinating the Goat
- 1
Mix Spices and Meat
Combine goat meat, curry powder, allspice, and salt in a bowl. Mix well.
- 2
Add Aromatics
Add onions, garlic, scotch bonnet peppers, and thyme. Toss until well-coated.
- 3
Marinate
Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Preparing the Rice
- 1
Combine Liquids and Ginger
Combine coconut milk, water, ginger, and salt in a pot.
- 2
Boil
Bring to a boil over medium-high heat.
- 3
Add Rice
Add rinsed jasmine rice, stirring well.
Tip: ⚠ Important: Do not wash away the natural starches from the rice; it helps achieve a creamy texture. 💡 Pro Tip: Let the coconut milk fully integrate with the rice for enhanced flavor.
How to Make Lush Jamaican Curry Goat with Ginger Coconut Rice
Total time: 4 h 40 min · Yields 6 servings
- 1
Searing the Goat
Heat cooking oil in a large pot over medium-high heat. Add marinated goat, searing until brown on all sides.
- 2
Simmering the Curry
Add coconut milk to the pot, reduce heat and simmer until goat is tender, about 2 hours.
- 3
Finishing the Rice
Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until cooked and fluffy.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I substitute the goat meat?
Yes, lamb or beef are good alternatives.
How can I reduce the spice level?
Use fewer scotch bonnet peppers or replace with milder peppers.
Can I prepare this dish in advance?
Yes, the flavors develop further when made a day ahead.
What’s a good alternative for coconut milk?
You can use almond or soy milk for a lighter version.
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