This warming rabbit curry, inspired by a northern Thai recipe, is light and brothy, tangy and very fragrant from the kaffir lime and dill. Curries in northern Thailand often include pla ra, a pungent type of fish sauce, but regular fish sauce makes a fine substitute. More Curry Recipes
How to Make It
In a food processor, combine the lemongrass, shallots, garlic and chiles and process to a paste. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Add the paste and cook over moderate heat, stirring frequently, until fragrant and just beginning to brown, about 5 minutes. Add the rabbit, fish sauce and water and bring to a boil. Simmer over low heat, partially covered, until the rabbit is tender, about 1 hour.
Transfer the rabbit to a plate and add the butternut squash to the casserole. Cook over moderate heat until the squash is tender but not mushy, about 15 minutes. Return the rabbit to the pot and stir in the lime juice, lime leaves, scallions, dill and basil. Cook just until the rabbit is heated through. Serve with rice.
Make Ahead
The rabbit curry can be refrigerated overnight.
Suggested Pairing
This curry calls for a full-bodied white wine that won’t overpower the vibrant dish’s surprising lightness.