Rabbit Curry

Name: Rabbit Curry
Yield: Makes 4 servings
Ingredients: 1 tablespoon curry paste or another tablespoon of curry powder; 3 tablespoons canola, grapeseed, or other neutral-flavored oil; 1 can (about 1¾ cups) unsweetened coconut milk; 3 small fresh chiles, trimmed and chopped; One 3-pound rabbit or chicken, cut into serving pieces; 2 large shallots, chopped; 2 tablespoons nam pla or nuoc mam (Asian fish sauce); 2 tablespoons turmeric; 1 tablespoon sugar; 6 cups Rich Chicken Stock or any chicken stock; Salt; 1 tablespoon All-Purpose Curry Powder or use commercial curry powder; ½ cup chopped tomatoes (canned are fine; don’t bother to drain); 3 stalks lemongrass, trimmed and chopped, the trimmings reserved; 1 large onion, sliced; 1 tablespoon lime juice

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

This slow-cooked stew is one of those flavor-packed dishes in which none of the ingredients loses its identity but all contribute to a mighty total.

Making it is a lengthy process, but hardly a difficult one; start it the day before you want to eat it, and serve it with plenty of white rice (especially Sticky Rice Steamed in Banana Leaves). There is a lot of sauce here, and it’s all worth eating.

Ingredients

Method

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Part of

Chicken and other Poultry

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