Green Curry of Rabbit, Butternut Squash and Dill Recipe

Name: Green Curry of Rabbit, Butternut Squash and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large lemongrass stalks, tender inner bulb only, minced; 6 large shallots, thinly sliced; 10 garlic cloves, finely chopped; 6 Thai bird chiles, sliced; 1/4 cup canola oil; One 2 1/2-pound rabbit, cut into 8 pieces; 1/2 cup Asian fish sauce; 8 cups water; One 1 1/4-pound butternut squashpeeled, seeded and cut into 1 1/2-inch chunks; 1/4 cup fresh lime juice; 10 kaffir lime leaves, inner ribs removed and leaves very thinly sliced; 6 scallions, thinly sliced; 3/4 cup chopped dill; 1/2 cup shredded basil or whole Thai basil leaves; Steamed rice, for serving

Servings: persons

3 large lemongrass stalks, tender inner bulb only, minced
6 large shallots, thinly sliced
10 garlic cloves, finely chopped
6 Thai bird chiles, sliced
1/4 cup canola oil
One 2 1/2-pound rabbit, cut into 8 pieces
1/2 cup Asian fish sauce
8 cups water
One 1 1/4-pound butternut squashpeeled, seeded and cut into 1 1/2-inch chunks
1/4 cup fresh lime juice
10 kaffir lime leaves, inner ribs removed and leaves very thinly sliced
6 scallions, thinly sliced
3/4 cup chopped dill
1/2 cup shredded basil or whole Thai basil leaves
Steamed rice, for serving

1
In a food processor, combine the lemongrass, shallots, garlic and chiles and process to a paste.
2
In a large enameled cast-iron casserole or Dutch oven, heat the oil.
3
Add the paste and cook over moderate heat, stirring frequently, until fragrant and just beginning to brown, about 5 minutes.
4
Add the rabbit, fish sauce and water and bring to a boil.
5
Simmer over low heat, partially covered, until the rabbit is tender, about 1 hour.
6
Transfer the rabbit to a plate and add the butternut squash to the casserole.
7
Cook over moderate heat until the squash is tender but not mushy, about 15 minutes.
8
Return the rabbit to the pot and stir in the lime juice, lime leaves, scallions, dill and basil.
9
Cook just until the rabbit is heated through.
10
Serve with rice.

613

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 large lemongrass stalks, tender inner bulb only, minced, 6 large shallots, thinly sliced, 10 garlic cloves, finely chopped, 6 Thai bird chiles, sliced, and more.

Yes, Green Curry of Rabbit, Butternut Squash and Dill falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry of Rabbit, Butternut Squash and Dill

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