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Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a ratio of 1 cup rice to 1.5 cups water. Set aside when done.
In a large pot or dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Add garlic and ginger, cooking for another minute until fragrant.
Add the cubed goat and lamb meat to the pot. Brown the meat on all sides for about 5-7 minutes. Stir in the Kalaya spice blend and cook for another minute.
Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for about 1.5 to 2 hours, or until the meats are tender. Stir occasionally and add salt to taste.
While the curry is simmering, prepare your nam pla khai tom and pickled cucumbers to serve alongside.
Serve the curry hot over jasmine rice, garnished with toasted coconut flakes, and offer nam pla khai tom and pickled cucumbers on the side.