Khun Yai's Rabbit Green Curry Recipe
devil's Gulch rabbit leg & saddle, rabbit+pork meatballs in Kiew Wan curry, coconut milk, apple eggplants, thai basil
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Ingredients
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Protein
Curry Paste & Flavoring
Liquids & Coconut
Vegetables & Herbs
Finishing & Garnish
Method
Protein
- 1
Trim and season rabbit
Pat the rabbit leg and saddle dry with paper towels. Rub with 1/2 teaspoon salt and a pinch of white pepper. Let sit at room temperature while you prepare other components (15 minutes).
- 2
Make meatball mixture
In a bowl combine ground rabbit, ground pork, egg, 1 tablespoon fish sauce, 1 teaspoon ground white pepper, and 1 teaspoon salt. Mix gently until evenly combined — avoid overworking. Wet your hands and form into 18–22 small meatballs (about 20 g / 0.7 oz each). Keep chilled on a tray while you start the curry.
- 3
Sear rabbit pieces
Heat 1 tablespoon coconut oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Sear rabbit pieces in batches until browned on all sides, 3–4 minutes per side. Remove browned pieces and set aside. Do not cook through — just develop color.
- 4
Poach meatballs
After the curry base has simmered (see Curry assembly), add the formed meatballs gently into the simmering curry and poach for 8–10 minutes until cooked through. Remove with slotted spoon and keep warm with the rabbit pieces in the pot.
Curry Paste & Flavoring
- 5
Prepare aromatics
Crush or finely slice galangal and smash the lemongrass stalks (bruise the white parts with the back of a knife). Tear the kaffir lime leaves into strips (remove the hard center stem). Split thai chilies lengthwise if using.
- 6
Fry the curry paste
In the same pot used to sear rabbit, lower heat to medium and add remaining 1 tablespoon coconut oil. Add green curry paste and fry, stirring continuously, for 2–3 minutes until fragrant and the oil begins to separate from the paste.
- 7
Add aromatics to paste
Add the sliced galangal, smashed lemongrass, half the kaffir lime leaves, and shallots to the paste. Continue to fry for 2 minutes to bloom the spices and meld flavors.
Liquids & Coconut
- 8
Add coconut milk and stock
Pour in 400 ml of the coconut milk first; stir to combine with the paste and simmer for 2–3 minutes. Add the remaining coconut milk and the 300 ml stock. Bring to a gentle simmer (do not boil vigorously) and scrape up any browned bits from the bottom of the pot.
- 9
Season the curry
Stir in 2 tablespoons fish sauce and 1 tablespoon palm sugar. Taste and adjust: curry should be a balanced mix of savory, slightly sweet, and moderately salty. Add additional fish sauce or sugar to taste.
- 10
Simmer with rabbit
Return the seared rabbit pieces to the simmering curry, nestling them into the liquid. Partially cover and simmer on low for 25–30 minutes, or until the rabbit is tender and pulls easily from the bone. Skim any excess fat from the surface as needed.
Vegetables & Herbs
- 11
Prepare eggplants and beans
While the rabbit simmers, halve or quarter the apple eggplants (depending on size) and slice long beans into 2-inch pieces. Mince the garlic and thinly slice any remaining shallots if desired for texture in the curry.
- 12
Cook vegetables
When the rabbit is nearly tender (about 20 minutes into simmering), add the apple eggplants and long beans to the pot. Continue simmering 8–10 minutes until eggplant is soft but still holds shape and beans are tender-crisp.
- 13
Finish with herbs
Toss in the thai basil leaves and remaining torn kaffir lime leaves and gently stir. Allow to simmer 1–2 minutes until basil is wilted and aromatic. Add the poached meatballs back to the curry and heat through 1–2 minutes.
Finishing & Garnish
- 14
Adjust final seasoning
Taste and adjust seasoning with additional fish sauce (up to 1 tablespoon more) or palm sugar if needed. If you prefer more acidity, squeeze a little lime juice from the lime wedges at the table.
- 15
Serve
Ladle the curry into a shallow serving bowl, making sure to include both rabbit pieces and meatballs, apple eggplants, and beans. Garnish with extra thai basil leaves and a sprinkle of crispy fried shallots if using. Serve immediately with steamed jasmine rice or rice noodles and lime wedges on the side.