Cut into individual servings
I prepped all my veggies - Garlic, Ginger Root, Tomatoes, Jalapeno, Onion, Sweet Pepper and Parsley
I browned the rabbit pieces in a hot pan with olive oil. Once all the pieces were browned I moved them to a plate and sauteed the veggies with the addition of a little chili oil. Once everything was soft I added the rabbit pieces back into the pan. I added a couple ounces of vodka to deglaze the pan before adding 2 cups of chicken stock and some red curry paste.
Once the liquid was boiling I lowered the heat to a low simmer and covered the pan to cook for 2 hours. Once the liquid had condensed to a thick sauce I added in a can of coconut milk and a large handful of unsweetened coconut shavings and returned to a simmer till reduced and thickened. During that time I steamed some rice to go along with the meat. just before serving I added a few splashes of cream into the pan with a handful of fresh chopped parsley.
I accompanied the meal with a local micro-brew Coffeehouse Porter
The entire family enjoyed the meal and we all agreed this was as good as the Rabbit Puttanesca and even better than the normal Braised Rabbit with Red Wine that I usually make.