Northern Thai street-food vendors usually make this dish with beef, but Johnny Monis opts for goat because it’s a great way to feature the meat without the usual long hours of braising or roasting. Thai cooks might mince the meat by hand, but to save time, have your butcher coarsely grind it for you.
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1/4 cup plus 3 tablespoons canola oil
10 garlic cloves, minced
4 large shallots, thinly sliced
1 1/2 pounds coarsely ground lean goat
10 Thai bird chiles, 4 thinly sliced
1/2 cup Asian fish sauce
3 tablespoons palm sugar or light brown sugar
1/4 cup shredded basil leaves
4 large eggs
Steamed rice, for serving
How to Make It
In a large skillet, heat 3 tablespoons of the oil. Add the garlic and shallots and cook over moderately high heat, stirring occasionally, until softened. Add the goat and cook, stirring frequently, until lightly browned, about 8 minutes. Tilt the pan and spoon off as much fat as possible. Add the whole Thai chiles, 1/4 cup of the fish sauce, the palm sugar and 1/2 cup of water to the skillet and simmer until the sugar is dissolved. Stir in the basil and keep warm.
In a small bowl, combine the sliced chiles with the remaining 1/4 cup of fish sauce.
In a large nonstick skillet, heat the remaining 1/4 cup of oil. Fry the eggs, 2 at a time, over high heat, tilting the pan and spooning the hot oil over the eggs to puff them up.
Spoon the stir-fried goat over steamed rice and top with the fried eggs. Serve the chile-fish sauce on the side.
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