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
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.
Yields
4 Servings