Rabbit Curry with Coconut
Rabbit Curry with Coconut is a flavorful stew to warm you up this winter! It can be made with wild or domestic rabbit and it can be made in the crockpot or on the stovetop!
Rabbit is a very tender, mild, flavorful meat. They can be taken wild, in some areas, during specific seasons. The season around us runs from Oct 15th to February 28th. We own a beagle whose favorite thing in the world to do is to find rabbits, and she’s really good at it!
If you don’t hunt, rabbit can be purchased, usually frozen, at grocers, in many areas.
What you need to make Rabbit Curry
- meaty rabbit pieces
- carrots
- mushrooms
- onions
- garlic
- chick peas
- green chiles
- ras-el-hanout
- tomato
- coconut milk
- stock
How to Make it
- Brown rabbit pieces in cast iron skillet.
- Lightly brown onions in same skillet.
- Add garlic and mushrooms and saute until mushrooms soften.
- Add carrots just saute for a couple minutes.
- Add tomatoes and spices. Saute until spices are fragrant.
- Cover with vegetable, beef or chicken stock.
- Add green chiles.
- Place rabbit in crockpot.
- Cover with the rest of the stew.
- Cook on low for about 5 hours. Add chickpeas and coconut milk about an hour before serving. Thicken with cornstarch slurry, if desired. Stew can be left on the stove and cooked for 2-3 hours.
Pro Tips for Success
- Stews are generally more tasty the next day.
- Can store leftovers in the refrigerator for 3-4 days.
- Use a fresh tomato, or cherry tomatoes. Canned tomatoes will make the stew too liquid.
- Serve with a fruity spiced rice, made with a cinnamon stick and a handful of golden raisins in the cooking water.
- Ras el hanout is a Morroccan spice mix that can be used in curries. It can be purchased at specialty shops, or online. Link to purchase online is below.
- If using both legs and loins. Cook legs for 2 1/2 hours. Then add loins to stew and only cook for 30 minutes.
Other Delicious Stews
Tools I use to make rabbit curry
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Rabbit Curry
This Rabbit Curry is a hearty, coconut-based stew that’s perfect on a cold night. The tender rabbit soaks up all the spices, creating a rich and comforting dish you’ll want to make all winter long.
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Servings: 4 servings
Calories: 551kcal
Cost: $4
Ingredients
- 1 Tbsp olive oil plus more for browning if necessary
- 1¼ lbs Rabbit either whole rabbit or meaty pieces, such as legs
- 1 cup Onion diced
- 1 Tbsp garlic minced
- 1 lb mushrooms sliced
- 2 cups baby carrots
- 2 tsp Salt
- 2 tsp Pepper
- 1 Tbsp Ras – el – Hanout
- 2½ cup chicken stock or vegetable stock
- 4 oz diced green chilies undrained
- 12 ripe cherry or grape tomatoes halved
- 13½ oz Coconut milk
- ¼ cup cornstarch
- ¼ cup cold water
Instructions
- Place olive oil in a Dutch oven or cast-iron skillet. Brown the rabbit over very high heat, turn, brown the other side, and remove quickly to a plate. Set aside.
- Turn the heat down to medium. Lightly brown onions in the same skillet.
- Add garlic and mushrooms. Stir occasionally. Add more oil, if needed. When the mushrooms are soft and starting to brown on the edges, add the carrots. Stir for about 5 minutes.
- Add the tomatoes and spices and cook, stirring for about two more minutes, until spices are fragrant.
- Add the vegetable or chicken stock and green chillies
- Bring to boil, then turn down to very low. The stew should just simmer.
- Simmer for at least 2 to 3 hours.
- I always think it's best to plan on 2 cooking days for a great stew. Cool, and refrigerate overnight.
- About 1 hour before dinner the next day, reheat the Dutch oven on the stove.
- Just before serving, 20 minutes in the Dutch oven, add the coconut milk. Let that heat through.
- Mix the corn starch and water together in a small bowl. Whisk into the stew, five minutes before serving. Stir often until serving. If the stew starts to stick to the bottom of the pan, scrape the bottom of the pan clean. Low heat and stir more afterwards.
- Serve with Cinnamon fruity Rice.
For the slow cooker
- For the slow cooker. Add the rabbit pieces. Top them with the vegetables and sauce. Slow cook for about 5 hours.
- About 3 hours before dinner the next day, start the slow cooker on low and cook. Or cook on high for about an hour to heat the stew.
- One hour before serving, add the coconut milk and chickpeas.
- Fifteen minutes before serving, add the cornstarch slurry.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Ras el hanout is a middle eastern spice that can be found at specialty shops. Or make your own.
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave, until hot.
For longer storage, freeze up to 1 months.
Thaw in refrigerator. Reheat per above instructions.
Nutrition
Calories: 551kcal | Carbohydrates: 33g | Protein: 42g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 1527mg | Potassium: 1668mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9130IU | Vitamin C: 23.2mg | Calcium: 114mg | Iron: 10.4mg
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Originally Published 1/13/2015 Updated 2/4/2026.
- Recipe Name: Rabbit Coconut Curry
- Type: Stew / Curry
- Main Ingredients: Rabbit, coconut milk, carrots, mushrooms, onions, garlic, chickpeas, ras el hanout, tomato
- Prep Time: 20 minutes
- Cook Time: 5 hours (slow cooker) or 2–3 hours (stovetop)
- Total Time: 5 hours 20 minutes
- Yield: 4–6 servings
- Special Equipment: Cast iron skillet, crockpot or Dutch oven
- Great For: Cold-weather dinners, hunters, dairy-free comfort meals
