Name: Jamaican Curry Goat with Coconut Rice Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Jamaican
Ingredients: 2 lbs (900 g) goat meat, cut into bite-size pieces; 2 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2–3 tablespoons Jamaican curry powder; 1 teaspoon ground allspice; 1 Scotch bonnet pepper, seeded and chopped (optional for heat); 2 sprigs fresh thyme (or 1 teaspoon dried thyme); 2–3 cups beef or chicken broth; 1 tablespoon soy sauce; 2 medium potatoes, peeled and cubed; Salt and black pepper, to taste; 2 cups long-grain rice; 1 can (14 oz / 400 ml) coconut milk; 1 ½ cups water; 1 teaspoon salt; 1 tablespoon sugar (optional, for sweetness)

Jump to Recipe

If you’re craving a dish that’s bursting with deep, warming flavors and a delightful tropical twist, you’ve got to try Jamaican Curry Goat with Coconut Rice. This classic Caribbean meal combines tender, spiced goat meat simmered to perfection alongside creamy, fragrant coconut rice that soaks up every bit of that luscious sauce. It’s a true comfort food that brings vibrant spices and island sunshine straight to your plate, making it perfect for a family dinner or impressing friends with something exotic yet incredibly satisfying.

Jamaican Curry Goat with Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of Jamaican Curry Goat with Coconut Rice lies in its simple, yet must-have ingredients. Each element plays a key role, from the earthy curry powder giving the goat its signature heat and color, to the creamy coconut milk that makes the rice irresistibly luscious and fragrant. Fresh aromatics and warm spices elevate this dish, balancing complexity and approachability all in one.

Goat meat (2 lbs): The star protein, offering rich flavor and tender texture when slow-cooked.
Vegetable oil (2 tablespoons): Perfect for browning the meat and sautéing aromatics.
Onion (1 large, chopped): Adds sweetness and depth to the curry base.
Garlic (3 cloves, minced): Brings a pungent warmth to the flavor profile.
Fresh ginger (1 tablespoon, grated): Adds a bright, spicy note that lifts the dish.
Jamaican curry powder (2–3 tablespoons): The essential blend that defines the curry’s color and bold taste.
Ground allspice (1 teaspoon): Introduces a subtle warmth and complexity.
Scotch bonnet pepper (1, seeded and chopped): Optional but authentic for a fiery kick.
Fresh thyme (2 sprigs) or dried thyme (1 teaspoon): Layers in herby, aromatic depth.
Beef or chicken broth (2–3 cups): Provides the simmering liquid that infuses the meat with flavor.
Soy sauce (1 tablespoon): Adds umami and balances the spices.
Potatoes (2 medium, peeled and cubed): Soften in the curry and absorb the rich sauce beautifully.
Salt and black pepper: Essential for seasoning to taste.
Long-grain rice (2 cups): The perfect base for soaking up the curry sauce.
Coconut milk (1 can, 14 oz): Enriches the rice with creamy, tropical flavor.
Water (1½ cups): Balances the coconut milk for perfect rice texture.
Salt (1 teaspoon): Enhances the natural sweetness in the coconut rice.
Sugar (1 tablespoon, optional): Adds a subtle layer of sweetness to the rice.

How to Make Jamaican Curry Goat with Coconut Rice

Step 1: Marinate and Brown the Goat

Start by giving the goat meat a good toss with a tablespoon of curry powder, salt, and black pepper. This simple marinade helps the meat absorb those warm spices right from the start. Heat the vegetable oil in a heavy pot, then brown the goat pieces on all sides until beautifully caramelized. Browning is essential as it seals in flavor and gives a marvelous depth to the curry base.

Step 2: Cook the Aromatics

Using the same pot, sauté chopped onions, garlic, and grated ginger until they fill the kitchen with rich, fragrant aromas. Then stir in the remaining curry powder, ground allspice, and chopped Scotch bonnet pepper if you’re feeling adventurous. Cooking the spices gently at this stage “blooms” their flavors, making sure every bite of goat stew is packed with boldness.

Step 3: Simmer the Goat

Return the browned goat to the pot, along with thyme sprigs, soy sauce, and just enough broth to cover the meat partially. Bring everything to a steady boil, then reduce to a gentle simmer and cover with a lid. This slow cooking process—about 1.5 to 2 hours—is essential to tenderize the goat, melding all the flavors into a rich, aromatic curry that practically melts in your mouth.

Step 4: Add Potatoes

Once the meat is tender, add the cubed potatoes to the pot. These soak up the curry sauce and add some hearty comfort to the dish. Let the curry cook for another 20 to 30 minutes until the potatoes are soft and the sauce naturally thickens. Taste and adjust seasoning with salt and pepper to your liking.

Step 5: Prepare Coconut Rice

While the curry finishes, rinse your long-grain rice under cold water until it runs clear to remove excess starch. In a pot, combine the rice with coconut milk, water, salt, and optional sugar for a touch of sweetness—the perfect balance to the spicy curry. Bring to a boil, then cover and simmer on low heat for about 18 to 20 minutes. The result is rice that’s tender, fluffy, and infused with luxurious coconut flavor.

Step 6: Serve Jamaican Curry Goat with Coconut Rice

Scoop the rich, tender curry goat onto a bed of coconut rice, letting the beautiful sauce mingle with the creamy grains. This is the moment to add any garnishes you love or squeeze fresh lime to brighten every bite. Jamaican Curry Goat with Coconut Rice is truly a showstopper on the dining table.

How to Serve Jamaican Curry Goat with Coconut Rice

Garnishes

Fresh herbs like chopped scallions or cilantro add a burst of color and a fresh flavor contrast to the rich curry. A wedge of lime is a classic choice, lending a vibrant citrus note that lifts the dish beautifully. For those who love extra heat, an additional sliced Scotch bonnet or a drizzle of hot sauce completes the plate perfectly.

Side Dishes

While Jamaican Curry Goat with Coconut Rice can stand on its own, pairing it with simple sides like fried plantains or a crisp green salad adds texture and variety. A side of steamed vegetables or coleslaw also complements the dish’s bold flavors by bringing refreshing balance.

Creative Ways to Present

For a festive touch, serve your curry goat in small bowls alongside coconut rice molded into neat rounds using a small cup or ramekin. Garnish with edible flowers or sprigs of fresh thyme to make your presentation pop. If you’re entertaining, consider offering additional toppings like pickled vegetables or tropical chutneys to customize each plate.

Make Ahead and Storage

Storing Leftovers

Jamaican Curry Goat with Coconut Rice tastes even better the next day after the flavors have had time to deepen. Store leftovers in airtight containers in the refrigerator for up to 3 days. Make sure the curry cools completely before refrigerating to maintain texture and safety.

Freezing

If you want to save some for later, this dish freezes wonderfully. Separate the curry goat from the coconut rice before freezing—store curry in one container and rice in another—for best texture. Frozen curry goat will keep for up to 3 months and can be thawed in the refrigerator overnight.

Reheating

Reheat the curry gently on the stovetop over low to medium heat, stirring occasionally and adding a splash of broth or water if needed to loosen the sauce. Warm the coconut rice separately to preserve its fluffy texture, either in a microwave with a damp paper towel or in a covered pan on the stove with a little splash of water.

FAQs

Can I use beef instead of goat for this curry?

Absolutely! While goat is traditional and offers a unique flavor, beef is a great substitute if goat is hard to find. Just choose a cut that’s good for slow cooking, like chuck, and follow the same steps for tender results.

How spicy is Jamaican Curry Goat with Coconut Rice?

The heat level depends on whether you include the Scotch bonnet pepper and how much you use. This pepper is quite fiery, so you can adjust or omit it based on your tolerance. The curry powder itself provides warmth without overwhelming heat.

Is coconut milk necessary for the rice?

Coconut milk is essential for that authentic creamy, subtly sweet flavor in the rice. If you don’t have coconut milk, you can use regular milk or water, but you’ll miss the tropical richness that balances the spicy curry so beautifully.

Can I prepare any part of this recipe ahead of time?

You can marinate the goat a few hours or even a day ahead to infuse more flavor. The curry itself can be made in advance since it reheats well, making it a convenient and delicious make-ahead meal.

What if I don’t have Jamaican curry powder?

Jamaican curry powder has a distinctive blend of turmeric, coriander, cumin, and other spices. If unavailable, look for an all-purpose curry powder and add a pinch of allspice and turmeric separately to mimic the profile. Freshly ground spices always give better flavor!

Final Thoughts

Jamaican Curry Goat with Coconut Rice is one of those recipes that feels like a warm hug on a plate—it’s soulful, flavorful, and so rewarding to make from scratch. Whether you’re sharing it with loved ones or treating yourself to a special meal, this dish invites you into the heart of Caribbean cooking. Give it a try and discover why it holds such a beloved spot in so many kitchens around the world.