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.
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.
© Société des alcools du Québec, 2007
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