- 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
- 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.
The stir-fried goat can be refrigerated overnight.
Juicy, affordable Spanish Garnachas that would be terrific with this dish.