Thai Rabbit Curry

Thai Rabbit Curry

Rabbit meat is excellent I don't like to cut it up into stewing pieces but into 2 fillets and legs. The fillets are suitable for quick cooking and taste very much like chicken and the legs need to be cooked slowly eg. stews and confit. This recipe is very quick to make but is full flavoured.

4 Portions
Prep: 10 minutes
Cook: 10 minutes


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)


  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.