Green Curry of Rabbit, Butternut Squash and Dill
"The 21st Century Healthy Pantry" . Meat-centric chef Johnny Monis champions lesser-known meats at his Washington, DC restaurant, the Greek-inspired Komi and the new northern Thai spot, Little Serow. This warming rabbit curry, inspired by a northern Thai recipe, is light and brothy, tangy and very fragrant. Curries in northern Thailand often include pla ra, a pungent type of fish sauce, but regular is fine. The curry can be refrigerated overnight. Recipe published in Food & Wine: March 2012.
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- 3 large lemongrass stalks, tender inner bulb only, minced
- 6 large shallots, thinly sliced
- 10 garlic cloves, finely chopped
- 6 Thai bird chiles, sliced
- 1/4 cup(s) canola oil
- One 2 1/2-pound rabbit, cut into 8 pieces
- 1/2 cup(s) Asian fish sauce
- 8 cup(s) water
- One 1 1/4-pound butternut squash--peeled, seeded and cut into 1 1/2-inch chunks
- 1/4 cup(s) fresh lime juice
- 10 kaffir lime leaves, inner ribs removed and leaves very thinly sliced
- 6 scallions, thinly sliced
- 3/4 cup(s) chopped dill
- 1/2 cup(s) shredded basil or whole Thai basil leaves
- Steamed rice, for serving
- 1. In a food processor, combine the lemongrass, shallots, garlic and chiles and process to a paste. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Add the paste and cook over moderate heat, stirring frequently, until fragrant and just beginning to brown, about 5 minutes. Add the rabbit, fish sauce and water and bring to a boil. Simmer over low heat, partially covered, until the rabbit is tender, about 1 hour.
- 2. Transfer the rabbit to a plate and add the butternut squash to the casserole. Cook over moderate heat until the squash is tender but not mushy, about 15 minutes. Return the rabbit to the pot and stir in the lime juice, lime leaves, scallions, dill and basil. Cook just until the rabbit is heated through. Serve with rice.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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