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
- chick peas
- green chiles
- coconut milk
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 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 Coconut Curry
- 1 Tbsp olive oil plus more for browning if necessary
- 1 1/4 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
- 2 1/2 cup chicken stock
- 4 oz diced green chilies undrained
- 12 ripe cherry or grape tomatoes halved
- 13.5 oz Coconut milk
- 1/4 cup cornstarch
- 1/4 cup cold water
- Place olive oil to a dutch oven. Brown rabbit over very high heat, turn, brown the other side and remove quickly to a plate. Set aside.
- Turn heat down to medium. In the same pan, lightly brown the onion. About 5 minutes.
- Add garlic and mushrooms. Stir occasionally. Add more oil, if needed. After mushrooms are soft and starting to brown on the edges, add carrots. Stir for about 5 minutes.
- Add spices and cook, stirring for about two more minutes, until spices are fragrant.
- Add the chicken stock, green chillies, tomatoes.
- Bring to boil, then turn down to very low. The stew should just simmer. ( A Slow cooker at this point would substitute nicely!)
- Simmer for at least 2 to 3 hours. (In the slow cooker, 5 hours on low heat)
- 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. ( Slow cooker time on low is at least 3 hours)
- Just before serving, 20 minutes in dutch oven (1 hour in slow cooker) add the coconut milk. Let that heat through.
- Mix the corn starch and water together in a small bowl. Whisk into stew, 5 minutes before serving in dutch oven (15 minutes in slow cooker). Stir often until serving. If the stew starts to stick the bottom of the pan, scrape the bottom of the pan clean. Low heat and stir more afterwards.
- Serve with Cinnamon fruity Rice.
Originally Published 1/13/2015 Updated 3/24/2020