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 racions
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 cs vegetable oil; 2 u shallot finely chopped; 4 gra garlic minced; 2 u lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 cs curry powder; 1 ct turmeric powder; 400 ml full-fat coconut milk; 2 cs fish sauce; 1 cs sugar; 0,5 ct salt; 1 u bird's eye chili thinly sliced (opcional); 2 cs roasted peanut coarsely crushed; 0,25 tassa 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.

Una recepta original de Forkin

Temps total: 40 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir peix, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gfrog leg, rinsed and patted dry
2 csvegetable oil
2 ushallot, finely chopped
4 gragarlic, minced
2 ulemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 cscurry powder
1 ctturmeric powder
400 mlfull-fat coconut milk
2 csfish sauce
1 cssugar
0,5 ctsalt
1 ubird's eye chili, thinly sliced(opcional)

garnish

2 csroasted peanut, coarsely crushed
0,25 tassacilantro, roughly chopped

Estris

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

Elaboració

Pas a pas

1
Place the dried wood ear mushrooms in a bowl and cover with warm water to rehydrate for 15 minutes.
Uns 15 min
Nota de cuina: 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.
Uns 2 min
3
Season the patted-dry frog legs with the salt.
Uns 1 min
4
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Uns 1 min
5
Add the chopped shallots, minced garlic, and minced lemongrass to the skillet. Sauté for 2-3 minutes until fragrant.
Uns 3 min
Nota de cuina: 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.
Uns 1 min
7
Add the seasoned frog legs to the skillet and stir-fry for 3-4 minutes until they are lightly browned on all sides.
Uns 4 min
8
Pour in the coconut milk, fish sauce, and sugar, stirring to combine everything.
Uns 1 min
Nota de cuina: 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.
Uns 1 min
10
Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
Uns 2 min
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.
Uns 12 min
Nota de cuina: The meat should be opaque and easily pull away from the bone.
12
Remove from the heat and transfer to a serving platter.
Uns 1 min
13
Garnish with the crushed roasted peanuts and chopped cilantro just before serving.
Uns 1 min
Nota de cuina: Serve immediately with steamed jasmine rice.

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

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