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Thai Red Rabbit Curry https://www.metro.ca/userfiles/image/recipes/lapin-lait-coco-curry-rouge-7197.jpg PT20M PT1H20M PT1H40M
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.
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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
Thai Red Rabbit Curry

Thai Red Rabbit Curry

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4
servings
0:20
Preparation
1:20
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    vegetable oil
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  • 1
    rabbit, cut into 6 pieces
  • 1
    onion, finely chopped
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    $4.99 ea.

    SAUSAGES 380 g, BURGER 300 g, VEGGIE DOGS 450 g, PATTIES 280 g


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    750 G SELECTED VARIETIES


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    900 g


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    375 g


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    375 g


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  • 1 Tbsp.
    (15 mL)
    ginger, finely chopped
  • 1 tsp.
    (5 mL)
    ground cumin
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  • 1 tsp.
    (5 mL)
    ground cloves
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  • 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)
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  • 2
    red peppers seeded and julienned
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

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  • salt & pepper to taste
  • 1
    lime juice only
  • 1/2 lb
    (225 g)
    rice vermicelli cooked
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Imprimer ma sélection

Preparation

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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