Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  boneless rattlesnake
  4             ounces  jumbo frog legs
  4             ounces  snapping turtle meat
  4             ounces  alligator loin meat
                        thai curry ingredients
  1               pint  coconut milk
  2        tablespoons  thai curry paste -- (below)
  2        tablespoons  thai fish sauce
                        thai curry paste ingredients
     1/2           cup  dried minced onions
  2        tablespoons  garlic -- minced
     1/2           cup  water
     1/4           cup  curry powder
  2        tablespoons  turmeric
  2        tablespoons  red pepper flakes
  2        tablespoons  fresh coriander
  2        tablespoons  kaffir lime peel
  2        tablespoons  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

Preparation:

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.

Nutritional Information:

315 Calories (kcal); 30g Total Fat; (78% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 25mg Sodium