Recipe courtesy of Cassie Simmonds

Curry Goat

  • Level: Easy
  • Total: 15 hr 30 min
  • Prep: 30 min
  • Inactive: 12 hr
  • Cook: 3 hr
  • Yield: 6 servings
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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

4 cups 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 or rice and peas, for serving


  1. 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 overnight.
  2. 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.
  3. Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
  4. Serve with rice or rice and peas.

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