| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood, Vegetables | Thai | Meats, Main dish | 4 | Servings |
INGREDIENTS
| Reptile Ingredients | ||
| 4 | oz | Boneless Rattlesnake |
| 4 | oz | Jumbo Frog Legs |
| 4 | oz | Snapping Turtle meat |
| 4 | oz | Alligator Loin meat |
| Thai Curry Ingredients | ||
| 1 | pt | Coconut milk |
| 2 | tb | Thai curry paste (below) |
| 2 | tb | Thai Fish Sauce |
| Thai Curry Paste Ingredients | ||
| 1/2 | c | Dried minced onions |
| 2 | tb | Garlic, minced |
| 1/2 | c | Water |
| 1/4 | c | Curry powder |
| 2 | tb | Turmeric |
| 2 | tb | Red pepper flakes |
| 2 | tb | Fresh Coriander |
| 2 | tb | Kaffir lime peel |
| 2 | tb | Soy oil |
| Salt and Pepper to taste | ||
| Garnish Ingredients | ||
| Asst. Baby cooked vegetable | ||
| Thai hot Sauce | ||
| Black sesame seeds | ||
| Cucumber salad | ||
| Julienne of red pepper |
INSTRUCTIONS
PASTE PREPARATION: Soften onion in water, than place all ingredients plus the onion in food processor and puree until smooth paste forms. Reserve Excess in refrigerator. SAUCE PREPARATION: Combine all three ingredients in saucepan. Over low flame, shisk until fully incorporated. REPTILE PREPARATION: Place all ingredients in water and poach, check every 15 minutes. When almost done, remove and set aside. Then take the poached reptile meat and place in curry sauce and finish cooking over low heat. Divide the curry sauce with the reptile meat into 4 bowls, add baby vegetables and cilantro. Garnish. Serve the Thai hot sauce and cucumber salad on the side.
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