Steamed Rabbit Leg with Sour Yellow Curry and Multi-grain Rice

Adapted by
March 2011
Yield: 4 Servings


Braised Rabbit Legs
2 cups chicken stock
1 cup white wine
1 tablespoon lemongrass, roughly chopped
1 tablespoon fresh ginger, chopped
3 cloves garlic
2 kaffir lime leaves
4 rabbit legs
Sour Yellow Curry
1 tablespoon fresh ginger, peeled
8 cloves garlic, peeled
4 shallots, peeled and rough chopped
1 tablespoon diced lemongrass
6 Thai red chilies
2 kaffir lime leaves
1 tablespoon chopped cilantro stems
1 teaspoon coriander
1 tablespoon fresh turmeric
1 tablespoon vegetable or coconut oil
1 cup palm sugar
½ cup fish sauce
¼ cup tamarind
1 13-ounce can coconut milk
To Assemble and Serve
1 banana leaf, cut into 4 pieces
1 cup multi-grain rice, cooked
4 Thai basil leaves


For the Braised Rabbit Legs:

Preheat the oven to 325ºF. In a Dutch oven or large pot, bring the chicken stock, white wine, lemongrass, ginger, garlic, and lime leaves to a simmer. Add the rabbit legs to the pot, and bring the liquid back to a simmer. Cover the pot, put it in the oven, and cook for 45 minutes, or until the rabbit is tender. Remove the pot from the heat and let the rabbit cool.

For the Sour Yellow Curry:

Put the ginger, garlic, shallots, lemongrass, Thai chilies, lime leaves, cilantro stems, coriander, and turmeric in a blender and purée until smooth. In a saucepan, heat the oil and fry the ginger mixture over a medium heat. Add palm sugar, fish sauce, tamarind, and coconut milk and simmer for 30 minutes.

To Assemble and Serve:

Top a banana leaf segment with ¼ cup of the multigrain rice and 1 Braised Rabbit Leg, and close the banana leaf with a skewer. Repeat with the remaining leaves. Put the banana leaf packages in a steamer for 10 minutes, or until they’re hot. Put the banana leaf packages into shallow bowls, open the packages, and pour a generous amount of Sour Yellow Curry over the top. Garnish each portion with a basil leaf.