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Measurements
      Title: REPTILE POT PIE
 Categories: Meats, Main dish
      Yield: 4 servings
 
           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.


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