This easy Thai-inspired roast is delicious over rice or mashed potatoes.
2 1/2 pound boneless goat roast
salt and ground black pepper
2 teaspoons vegetable oil
1 teaspoon red curry paste (available in the international section of most stores)
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
14 oz can of coconut milk
10 oz can of diced tomatoes with green chiles
3 tablespoons Asian fish sauce (also in international section)
1/4 cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 3" piece of fresh ginger root, peeled and sliced
juice of one lime
2 bay leaves
1 bag frozen Asian mixed vegetables or steamed fresh vegetables as you prefer
Generously season roast with salt and pepper. Heat oil in a large skillet on high. Brown roast on all sides. Remove from heat and put roast in crock pot.
Add red curry paste to hot skillet. Add cumin and coriander. Rub mixture into hot oil to blend. Put skillet over medium heat.
Pour in chicken stock, coconut milk, diced tomatoes, fish sauce, brown sugar, garlic, tomato paste, and ginger. Heat to boiling. Add lime juice.
Pour mixture over pot roast. Add bay leaves. Cover and set crock pot on low for 7-8 hours.
Add vegetables 1/2 hour before serving.
Serve over rice or mashed potatoes. Garnish with cilantro.