Massaman Goat Curry
Egg Noodles, Garlic Oil, Watermelon Radish, Fresh Herbs, Lime
Chef Tam Pham of Tâm Tâm | Miami
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Goat Curry:
Yield: 35 servings
45 pounds bone-in goat cubes
900 grams fish sauce
140 grams kosher salt
2 cups neutral oil
420 grams thinly sliced shallots
1 kilogram massaman curry paste
125 grams Madras curry powder
294 ounces coconut milk
10 stalks lemongrass
123 grams granulated sugar
80 grams MSG
To Assemble and Serve:
Yield: 1 serving
Mint
Cilantro
Thai basil
Garlic oil
Kosher salt
Lime juice
Cooked egg noodles
Watermelon radish, batonnet and soaked in water
Lime wedge
METHOD
For the Goat Curry:
Heat oven to 350°F. In a large mixing bowl, add goat, fish sauce, and salt. Mix to combine and refrigerate 1 hour. In a large stock pot over medium flame, heat 1 cup oil. Add marinated goat and sear until golden brown. Transfer goat to 2 hotel pans. Set aside. In the same pot, add remaining oil. Add shallots and sweat until softened. Stir in curry paste and fry until fragrant. Add curry powder and stir to combine. Add coconut milk and 96 ounces water. Let simmer until curry oil rises to the surface. Add lemongrass and cook additional 15 minutes. Season with sugar, MSG, and salt. Pour mixture over cooked goat. Cover pans with aluminum foil. Roast in oven 3½ hours.
To Assemble and Serve:
In a mixing bowl, add herbs. Dress with garlic oil, salt, and lime juice. Set aside. On a serving plate, place desired amount warm Goat Curry. Serve with egg noodles, watermelon radish, herb salad, and lime wedge.
