goat and lamb curry with Kalaya spice blend and toasted coconut, served with jasmine rice, nam pla khai tom and pickled cucumbers

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.

Prepare the Rice

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.

Cook the Curry

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.

Add Meats and Spices

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.

Simmer

While the curry is simmering, prepare your nam pla khai tom and pickled cucumbers to serve alongside.

Prepare the Accompaniments

Serve the curry hot over jasmine rice, garnished with toasted coconut flakes, and offer nam pla khai tom and pickled cucumbers on the side.

Serve

Goat meat, cubed

Lamb meat, cubed

Kalaya spice blend

Coconut milk

Onion, chopped

Garlic, minced

Ginger, grated

Vegetable oil

Salt

Jasmine rice

Nam pla khai tom (fish sauce with shrimp)

Pickled cucumbers

Toasted coconut flakes

gaeng pae

Make Gaeng Pae Recipe 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

Gaeng Pae Recipe

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