Main CourseDinner

Vietnamese Stir-Fried Frog with Coconut Curry

Name: Vietnamese Stir-Fried Frog with Coconut Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 حصص
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 ملعقة كبيرة vegetable oil; 2 قطعة shallot finely chopped; 4 فص garlic minced; 2 قطعة lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 ملعقة كبيرة curry powder; 1 ملعقة صغيرة turmeric powder; 400 ml full-fat coconut milk; 2 ملعقة كبيرة fish sauce; 1 ملعقة كبيرة sugar; 0.5 ملعقة صغيرة salt; 1 قطعة bird's eye chili thinly sliced (اختياري); 2 ملعقة كبيرة roasted peanut coarsely crushed; 0.25 كوب cilantro roughly chopped

This classic Vietnamese dish, known as Ếch Xào Lăn, features tender frog legs simmered in a fragrant and creamy coconut curry sauce. Infused with lemongrass, turmeric, and a hint of chili, the flavor is rich, aromatic, and complex. It is traditionally served with steamed rice to soak up the delicious sauce.

وصفة أصلية من Forkin

الوقت الإجمالي: 40 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على سمك وفول سوداني وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

500 gfrog leg, rinsed and patted dry
2 ملعقة كبيرةvegetable oil
2 قطعةshallot, finely chopped
4 فصgarlic, minced
2 قطعةlemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 ملعقة كبيرةcurry powder
1 ملعقة صغيرةturmeric powder
400 mlfull-fat coconut milk
2 ملعقة كبيرةfish sauce
1 ملعقة كبيرةsugar
0.5 ملعقة صغيرةsalt
1 قطعةbird's eye chili, thinly sliced(اختياري)

garnish

2 ملعقة كبيرةroasted peanut, coarsely crushed
0.25 كوبcilantro, roughly chopped

الأدوات

wok or large skillet with lid · cutting board · knife · small bowl

طريقة التحضير

خطوة بخطوة

1
Place the dried wood ear mushrooms in a bowl and cover with warm water to rehydrate for 15 minutes.
حوالي 15 د
ملاحظة الطاهي: While the mushrooms soak, you can prepare the other ingredients to save time.
2
Drain the rehydrated mushrooms, trim off any hard stems, and slice them into thin strips.
حوالي 2 د
3
Season the patted-dry frog legs with the salt.
حوالي 1 د
4
Heat the vegetable oil in a large skillet or wok over medium-high heat.
حوالي 1 د
5
Add the chopped shallots, minced garlic, and minced lemongrass to the skillet. Sauté for 2-3 minutes until fragrant.
حوالي 3 د
ملاحظة الطاهي: Keep the ingredients moving to prevent the garlic from burning.
6
Stir in the curry powder and turmeric powder, cooking for another 30 seconds until aromatic.
حوالي 1 د
7
Add the seasoned frog legs to the skillet and stir-fry for 3-4 minutes until they are lightly browned on all sides.
حوالي 4 د
8
Pour in the coconut milk, fish sauce, and sugar, stirring to combine everything.
حوالي 1 د
ملاحظة الطاهي: Scrape the bottom of the pan to lift any flavorful browned bits into the sauce.
9
Add the sliced wood ear mushrooms and the optional sliced chili to the skillet.
حوالي 1 د
10
Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
حوالي 2 د
11
Cover the skillet and cook for 10-12 minutes, until the frog legs are tender and cooked through and the sauce has slightly thickened.
حوالي 12 د
ملاحظة الطاهي: The meat should be opaque and easily pull away from the bone.
12
Remove from the heat and transfer to a serving platter.
حوالي 1 د
13
Garnish with the crushed roasted peanuts and chopped cilantro just before serving.
حوالي 1 د
ملاحظة الطاهي: Serve immediately with steamed jasmine rice.

حافظ على جودتها

الحفظ

Store leftovers in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently in a saucepan over low heat until just warmed through; do not boil.