Crispy Green Curry Rabbit Recipe
Toasted coconut basmati rice, roasted root vegetables, spinach mango aioli
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Ingredients
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For the Rabbit
For the Coconut Basmati Rice
For the Roasted Root Vegetables
For the Spinach Mango Aioli
Method
Preparing the Rabbit
Marinate the Rabbit
In a bowl, mix the green curry paste, coconut milk, salt, and pepper. Add the rabbit pieces and let marinate for at least 1 hour.
Cook the Rabbit
Heat vegetable oil in a pan over medium heat. Add the marinated rabbit and cook until browned on all sides. Pour in the remaining marinade, cover, and simmer for 45 minutes until the rabbit is tender.
Crisp the Rabbit
Remove the rabbit pieces and place them on a baking sheet. Broil for 5-7 minutes until crispy.
Preparing the Coconut Basmati Rice
Cook the Rice
In a saucepan, combine basmati rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender.
Add Coconut Flakes
Once cooked, fluff the rice and stir in the toasted coconut flakes.
Preparing the Roasted Root Vegetables
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss diced carrots, parsnips, and beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Preparing the Spinach Mango Aioli
Blend the Aioli
In a blender, combine spinach, mango, mayonnaise, lemon juice, garlic, and salt. Blend until smooth.