Thai Red Rabbit Curry

Thai Red Rabbit Curry
  • 4 servings
  • 0:20 Preparation
  • 1:20 Cooking
  • 1:40 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    vegetable oil

  • 1

    rabbit cut into 6 pieces

  • 1

    onion finely chopped

  • 1 Tbsp.
    (15 mL)

    ginger finely chopped

  • 1 tsp.
    (5 mL)

    ground cumin

  • 1 tsp.
    (5 mL)

    ground cloves

  • 1 tsp.
    (5 mL)

    ground coriander

  • 2 cups
    (500 mL)

    Irresistibles bio chicken broth

  • 14 oz
    (398 mL)

    coconut milk

  • 1 Tbsp.
    (15 ml)

    red curry paste

  • 2 Tbsp.
    (30 ml)

    Thaï basil minced

  • 12 oz
    (350 g)

    sweet potato, peeled and cubed (about 1 big potato)

  • 2

    red peppers seeded and julienned

  • salt & pepper to taste

  • 1

    lime juice only

  • 1/2 lb
    (225 g)

    rice vermicelli cooked


In a pan over medium-high heat, brown rabbit, all sides, in oil. Remove and keep hot.

In the same pan, sweat onion over medium-low heat, 5 minutes or so until soft.

Add ginger and spices and cook 1 more minute, stirring constantly.

Add broth and coconut milk.

Stir in curry paste and half the basil.

Season and simmer 5 minutes.

Add pieces of rabbit, lower heat and cook, covered for about 40 minutes.

Add sweet potato and cook another 15 minutes or until tender.

Add red pepper and cook another 2 minutes. Adjust seasoning.

Add lime juice.

Serve over hot vermicelli and garnish with remaining basil.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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