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Reptile Pot Pie

  • 4servings
  • 315calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 ounces boneless rattlesnake

  3. 4 ounces jumbo frog legs

  4. 4 ounces snapping turtle meat

  5. 4 ounces alligator loin meat

  6. thai curry ingredients

  7. 1 pint coconut milk

  8. 2 tablespoons thai curry paste -- (below)

  9. 2 tablespoons thai fish sauce

  10. thai curry paste ingredients

  11. 1/2 cup dried minced onions

  12. 2 tablespoons garlic -- minced

  13. 1/2 cup water

  14. 1/4 cup curry powder

  15. 2 tablespoons turmeric

  16. 2 tablespoons red pepper flakes

  17. 2 tablespoons fresh coriander

  18. 2 tablespoons kaffir lime peel

  19. 2 tablespoons soy oil

  20. salt and pepper to taste

  21. garnish ingredients

  22. asst baby cooked vegetable

  23. thai hot sauce

  24. black sesame seeds

  25. cucumber salad

  26. julienne of red pepper

Instructions Jump to Ingredients ↑

  1. 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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