Reptile Ingredients 1/4 c Curry powder
4 oz Boneless Rattlesnake 2 tb Turmeric
4 oz Jumbo Frog Legs 2 tb Red pepper flakes
4 oz Snapping Turtle meat 2 tb Fresh Coriander
4 oz Alligator Loin meat 2 tb Kaffir lime peel
Thai Curry Ingredients 2 tb Soy oil
1 pt Coconut milk Salt and Pepper to taste
2 tb Thai curry paste (below) Garnish Ingredients
2 tb Thai Fish Sauce Asst. Baby cooked vegetable
Thai Curry Paste Ingredients Thai hot Sauce
1/2 c Dried minced onions Black sesame seeds
2 tb Garlic, minced Cucumber salad
1/2 c Water 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