Name: Curried rabbit
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Ingredients: 6 lime leaves, chopped; ½ cup nam pla (Thai fish sauce); 7 small chiles; 2 ounces galangal or ginger; 7 stalks lemongrass; One 2- to 3-pound rabbit, cut into 10 pieces; 3 shallots, peeled and minced; 2 cups One-Hour Chicken Stock, or other chicken stock; 3 tablespoons sugar; 1 tablespoon Thai yellow curry paste (sold in most Asian markets); 2 tablespoons peanut or neutral oil, such as canola or grapeseed; Salt and freshly ground black pepper; ¾ cup cilantro stems (include the roots if possible), chopped; 2 cloves garlic, peeled and chopped; 1 teaspoon cumin seeds, lightly toasted in a skillet until fragrant; 1 can (about 12 ounces) unsweetened coconut milk; 1 large onion, peeled and chopped; 1 cup cilantro leaves; Juice of 1 lime

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

The actual work time for this dish is less than for any other dish in this section, but it is spread out over 24 hours: and you probably will have to do some shopping for special ingredients. The result is a super curry, best served with Steamed Sticky Rice, or jasmine rice cooked in coconut milk.

Ingredients

7 stalks lemongrass
2 ounces galangal or ginger
7

Method

Trim, peel, and roughly chop 5 of the lemongrass stalks. Chop half the galangal or ginger. Stem and chop 5 of the chiles. Combine the chopped lemongrass, galangal, and chiles, 3 of the lime leaves, the cumin, cilantro stems, garlic, shallots, nam pla, sugar, and curry paste in a blender and puree. Rub this all over the rabbit and marinate, covered and refrigerated, overn

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