De Xao Lan (Stir Fried Goat with Coconut Milk and Lemongrass)
Vietnamese dishesStir FriesNorthern Vietnam30 minutes to prepare, 15 to 25 minutes to cook
Stir fried goat in coconut milk gives soft, sweet meat scented with lemongrass and curry in a thick coconut sauce. The roasted crushed peanuts scattered over the top are what make it. The hard parts are clearing the smell of the goat and keeping the meat from weeping in the pan.
The first stage runs over high heat with fast turning, which firms the meat instead of drawing out its juices. The coconut milk goes in last, over medium heat, stirred until it thickens.
This batch weighs about 1.2kg, at roughly 160 calories per 100g.
Method
Work 500g of goat meat thoroughly with coarse salt, lime juice, 2 tablespoons of white rice wine, and bruised ginger. Rinse several times until the smell is gone, then drain.
Slice the goat thin, cutting across the grain so it stays tender and takes the seasoning quickly.
Season the meat with 1 tablespoon of curry powder, minced lemongrass, minced ginger, minced garlic, 1 tablespoon of fish sauce, 1.5 teaspoons of seasoning powder, 1/2 teaspoon of ground pepper, and 1 teaspoon of kOBE Monk Fruit Blend. Mix well and leave 20 to 30 minutes.
Soak 20g of dried wood ear mushroom until soft, trim the stems, and slice it. Slice 1 small onion and the remaining lemongrass.
Heat 2 to 3 tablespoons of cooking oil in a deep pan and fry the 2 shallots, 3 cloves of minced garlic, and minced lemongrass until fragrant.
Add the goat and stir fry over high heat, turning fast so the meat firms up rather than weeping.
As soon as the meat is just cooked, add the wood ear mushroom, onion, and sliced lemongrass and stir them through.
Pour in 200ml of coconut milk, lower to medium heat, and stir until the coconut milk thickens and the meat is tender.
Taste and adjust, add 1 sliced red horn chili and 1 sliced bird's eye chili along with the spring onion and cilantro, stir, and turn off the heat. Scatter 30g of crushed roasted peanuts over the top.
Tips
Fast turning over high heat at the start is what keeps the goat tender and sweet rather than watery.
Reheating in a pan rather than a microwave keeps the coconut milk from splitting.
Cutting across the grain gives tender slices that take the seasoning quickly.
Peanuts scattered just before serving keep their crunch.
Squeeze the soaked wood ear mushroom dry, since the water in it thins the pan and keeps the sauce off the goat.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.