Rabbit Curry with Coconut is a delicious, flavorful stew to warm you up this winter! This Rabbit Curry can be made with wild or domestic rabbit.
I have been worried about sharing “natural’ food. Food that our ancestors have eaten since the beginning of mankind. (Paleo) I have been trying to be politically correct but there is no way to make everyone happy. C’est la vie!
I use fresh, available foods that are low sodium, no nitrates, no hormones or steroids, no foreign hands involved in the processing. So I know that what I feed my family will not make them sick from any foreign organisms.
Obviously, we all eat foods that are processed but it is preferable to use organic, that’s why we pay a premium for Organic Foods! This is a delicious stew and if you have a problem with hunting then purchase some at your local grocer! Luckily, most better grocery stores carry frozen rabbit, now! Ask your local butcher.
Additionally, and more importantly, we own a beagle whose favorite thing in the world to do is to find rabbits, and she’s really good at it!
The bunny culprit is the middle one! HaHa! They’re sunning themselves in the extremely insignificant amount of sunlight available in Upstate NY in January!
How to Make Rabbit Curry with Coconut
The legs and loins cook at very different rates. The loins only take a minute or two on each side. If they get overdone, they will be tough.
Brown the legs on both sides. Remove to a plate to cool. Over very high heat, brown the loins, again, just for a minute or two per side.
Dice onions and slice mushrooms.
Turn heat down and lightly brown onions.
Add mushrooms and garlic, stir every few minutes.
Add carrots and repeat the stirring.
I added a dozen grape tomatoes that were on their last leg, great way to use them up! Also, add all the spices and saute’ until they are fragrant.
Cover with chicken stock.
Add 1 can green chillies and the rabbit legs back to the pot. Bring to boil. Turn heat to low and simmer for at least two to three hours. I cool and refrigerate overnight. Then start the cooking process the next day. Who hasn’t said, “The stew is always better the next day.”?
The next day add the loins and cook over low heat for at least a few hours. My sincerest apologies, my light died! Before I added coconut milk! Before you add the coconut milk, test the rabbit for tenderness. It should fall apart easily, except in this case the loins. They are overdone! Uggh!
Alternate source of light (still not good!)… add coconut milk.
Then thicken with cornstarch mixed with water. Simmer for at least 5 minutes. Stir occasionally. After thickening, add the spinach. remove from heat and stir.
Place cinnamon stick, raisins and spices into the water for the rice. Bring to a boil, add rice and cook according to package directions.
Serve stew with rice Try this Wild Rabbit Loin Parmigiana!
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Enjoy! And have fun cooking!
Tools I Use to Make Rabbit Curry with Coconut
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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 click link for recipe
- 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.
- 1 1/2 teaspoon coriander seeds
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground cardamom
- /2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
Takes Yield 6 1/2 tsp.
- Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
- Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground.
- Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Originally Published 1/13/2015