Ingredients

Thai Rabbit Curry

• 4 rabbit fillets, sliced into even pieces 1 cm thick
• 1 tbsp peanut oil
• 2 garlic cloves, crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tbsp ginger, finely chopped
• 1 piece lemon grass, soft part only finely chopped
• 4 tbsp finely chopped coriander
• 3 large red chillies, seeds removed and finely chopped (leave seeds in if your curry hot)
• 1 can coconut milk
• juice of 1/4 lime
• 3 tbsp thai fish sauce
• 1 tbsp soft brown sugar
• 50g mange tout (snow peas), trimmed and each one sliced into 3
• 25g sliced bamboo shoot (canned)
• 50g bean sprouts
• 3 tbsp Thai holly basil or normal basil
• 1 tomatoe diced

To Serve

• boiled or steamed jasmine rice
• deep fried holly basil and coriander or finely chopped coriander
• shredded deep fried leeks (optional)

Method

1. Rabbit Curry: Heat the oil in a large saucepan or wok over a moderate heat. Add the garlic, ginger, ground coriander, cumin and lemon grass to the pan, cook for 1 minute. Stir in the 3 tbsp of the coriander, chillies and coconut milk. Bring the coconut milk to the boil, then reduce to a simmer and add the rabbit fillets. Simmer for 3 minutes so that the rabbit is just cooked. Stir in the lime juice, sugar, fish sauce, mange tout, bamboo shoots, bean sprouts, basil, diced tomato and remaining coriander. Cook for a further minutes. Serve.
2. To Serve: Serve the curry with jasmine rice and garnish with deep fried basil and coriander or finely chopped coriander.