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The Hirshon Thai Rabbit Curry - แกงกะหรี่กระต่าย

The Hirshon Thai Rabbit Curry – แกงกะหรี่กระต่าย


  • Total Time: 0 hours

Ingredients

Units Scale
  • For the paste:
  • 912 dried red Chiles de Arbol, deseeded, soaked and drained
  • pinch of salt
  • 2 tbsp. finely-chopped lemongrass
  • 1 tbsp. scraped and finely-chopped cilantro root – if unavailable, use cilantro stems
  • 1 tsp. finely-chopped peeled fresh turmeric
  • 2 tbsp. finely-chopped peeled fresh krachai (galangal)
  • 2 tbsp. finely-chopped peeled red shallots
  • 1 tbsp. finely-chopped peeled garlic
  • 1 tsp. Chinese fine shrimp paste – TFD likes Lee Kum Kee brand
  • ***
  • For the curry:
  • 1 1/2 cups rabbit stock (preferred) or just use top-quality chicken stock
  • 1 1/2 cups Thai coconut milk
  • 3 kaffir lime leaves (optional but recommended)
  • large pinch of soft brown sugar or to taste
  • 1/4 fresh pineapple, cored and diced
  • 2 tbsp. fish sauce – TFD endorses Red Boat Fish Sauce 40°N brand
  • 1 bunch Chinese broccoli, cut into small pieces (preferred) or use broccolini or regular broccoli
  • 1 sliced onion
  • 3 1/2 ounces green beans, tips removed
  • 3/41 lb. thinly sliced rabbit loin meat
  • ***
  • boiled or steamed jasmine rice
  • deep-fried holy basil and coriander or finely chopped coriander
  • shredded deep fried leeks (optional but recommended)

Instructions

  1. Make the paste in the usual way by pounding all the ingredients together in a mortar and pestle (or use a blender…). Start with the hardest, driest ingredient and a little salt, pound until it is broken down, then add the next hardest ingredient, etc., ending with the softest one. This can be a long process.
  2. Bring the stock and coconut milk to the boil, then season with the sugar and most of the fish sauce plus the kaffir lime leaves. Dissolve 3 tablespoons of the paste into the liquid.
  3. In a wok, add some lard (preferred) or oil and add the broccoli until partially cooked. Add the onion, beans and pineapple, stir-fry until just barely cooked.
  4. Add the meat and cook until it has just changed color. Add the stock and coconut milk mixture. Taste and season with the rest of the fish sauce or curry more curry paste if necessary, then leave to stand for five minutes before serving. Serve with rice and apropos garnishes.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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