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 servings
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 tbsp vegetable oil; 2 pcs shallot finely chopped; 4 clove garlic minced; 2 pcs lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 tbsp curry powder; 1 tsp turmeric powder; 400 ml full-fat coconut milk; 2 tbsp fish sauce; 1 tbsp sugar; 0.5 tsp salt; 1 pcs bird's eye chili thinly sliced (optional); 2 tbsp roasted peanut coarsely crushed; 0.25 cup 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.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfrog leg, rinsed and patted dry
2 tbspvegetable oil
2 pcsshallot, finely chopped
4 clovegarlic, minced
2 pcslemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 tbspcurry powder
1 tspturmeric powder
400 mlfull-fat coconut milk
2 tbspfish sauce
1 tbspsugar
0.5 tspsalt
1 pcsbird's eye chili, thinly sliced(optional)

garnish

2 tbsproasted peanut, coarsely crushed
0.25 cupcilantro, roughly chopped

Equipment

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

The method

Step by step

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

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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