Cooking goose can be tricky to get just right. Lean meat and quick cooking often result in dry, tough meat. But this Thai Coconut Curry Goose recipe flips the script. By gently simmering bite-sized pieces of goose in a rich, fragrant coconut curry sauce, the meat becomes meltingly tender as it absorbs bold, complex flavours.

Want to dial up the heat? Toss in some fresh, chopped green chillies, such as poblano, Anaheim, jalapeño, or serrano, to add just the right kick.

Even better, this dish only improves with time. The flavours deepen after each reheat, making it ideal for leftovers or batch-cooking your next wild game meal.

Ingredients:

• 4 - 6 goose breasts (2 lbs), cut into 1-inch cubes
• 4 tbsp vegetable oil, divided
• 1/3 cup flour
• Salt and pepper
• 1 tbsp coconut oil
• 3 tbsp Thai green curry paste
• 4.5 oz. can green chilis
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 medium onion, chopped
• 1 large bell pepper, sliced
• 2 tbsp fish sauce
• Juice of 1 lime
• Zest of 1 lime
• 1 bunch fresh cilantro, chopped

Directions:

1. Trim the goose breasts of any fat or skin and cut into uniform cubes. Toss the cubes in the flour seasoned with salt and pepper.
2. Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium-high heat. Add the goose to the oil and brown on all sides. Once browned, transfer the meat to a plate and set aside.
3. In the same pot, reduce heat to medium and add the remaining oil. Add the onion and sauté for 3 minutes. Stir in the green curry paste and diced green chillis. Sauté for 1 minute until fragrant.
4. Pour in the coconut milk and chicken broth, stirring well to combine. Add the sliced bell pepper and bring the mixture to a gentle simmer.
5. Return the browned goose to the pot. Stir in the fish sauce, lime juice, and lime zest. Once it reaches a light boil, reduce the heat to low and simmer uncovered for 30 to 45 minutes, stirring occasionally.
6. Stir in the chopped cilantro, simmer for 5 minutes, and serve over jasmine rice or noodles.

Tip: The longer it simmers, the thicker and more flavourful the curry becomes. For a richer, smoother sauce, feel free to simmer for up to an hour.

Instant Pot Option: Add all ingredients to your pressure cooker and cook on high for 30 minutes for a faster version.