Recipe information
Make Gaeng Pae in just 2h 30m. goat and lamb curry with Kalaya spice blend and toasted coconut, served with jasmine rice, nam pla khai tom and pickled cucumbers
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Ingredients
Main Ingredients
Cooking Directions
1. Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a ratio of 1 cup rice to 1.5 cups water. Set aside when done.
2. Cook the Curry
In a large pot or dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Add garlic and ginger, cooking for another minute until fragrant.
3. Add Meats and Spices
Add the cubed goat and lamb meat to the pot. Brown the meat on all sides for about 5-7 minutes. Stir in the Kalaya spice blend and cook for another minute.
4. Simmer
Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for about 1.5 to 2 hours, or until the meats are tender. Stir occasionally and add salt to taste.
5. Prepare the Accompaniments
While the curry is simmering, prepare your nam pla khai tom and pickled cucumbers to serve alongside.
6. Serve
Serve the curry hot over jasmine rice, garnished with toasted coconut flakes, and offer nam pla khai tom and pickled cucumbers on the side.
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