Stir-Fried Goat with Basil and Egg
"The 21st Century Healthy Pantry" . Meat-centric chef Johnny Monis champions lesser-known meats at his Washington, DC restaurant, the Greek-inspired Komi and the new northern Thai spot, Little Serow. Northern Thai street-food vendors usually make this dish with beef, but it is a great way to feature goat without hours of braising or roasting. Have a butcher coarsely grind the meat. The stir-fried goat can be refrigerated overnight. Recipe published in Food & Wine: March 2012.
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- 1/4 cup(s) plus 3 tablespoons canola oil
- 10 garlic cloves, minced
- 4 large shallots, thinly sliced
- 1 1/2 pound(s) coarsely ground lean goat
- 10 Thai bird chiles, 4 thinly sliced
- 1/2 cup(s) Asian fish sauce
- 3 tablespoon(s) palm sugar or light brown sugar
- 1/4 cup(s) shredded basil leaves
- 4 large eggs
- Steamed rice, for serving
- 1. In a large skillet, heat 3 tablespoons of the oil. Add the garlic and shallots and cook over moderately high heat, stirring occasionally, until softened. Add the goat and cook, stirring frequently, until lightly browned, about 8 minutes. Tilt the pan and spoon off as much fat as possible. Add the whole Thai chiles, ¼ cup of the fish sauce, the palm sugar and ½ cup of water to the skillet and simmer until the sugar is dissolved. Stir in the basil and keep warm.
- 2. In a small bowl, combine the sliced chiles with the remaining ¼ cup of fish sauce.
- 3. In a large nonstick skillet, heat the remaining ¼ cup of oil. Fry the eggs, 2 at a time, over high heat, tilting the pan and spooning the hot oil over the eggs to puff them up.
- 4. Spoon the stir-fried goat over steamed rice and top with the fried eggs. Serve the chile-fish sauce on the side.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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