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

Izvorni recept autora Forkin

Ukupno vrijeme: 40 min
Porcije: 4
Težina: Srednje

Informacije o alergenima: može sadržavati riba, kikiriki i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

500 gfrog leg, rinsed and patted dry
2 žlicavegetable oil
2 komshallot, finely chopped
4 češanjgarlic, minced
2 komlemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 žlicacurry powder
1 žličicaturmeric powder
400 mlfull-fat coconut milk
2 žlicafish sauce
1 žlicasugar
0,5 žličicasalt
1 kombird's eye chili, thinly sliced(neobavezno)

garnish

2 žlicaroasted peanut, coarsely crushed
0,25 šalicacilantro, roughly chopped

Oprema

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

Postupak

Korak po korak

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

Pravilno čuvanje

Čuvanje

Store leftovers in an airtight container in the refrigerator.

Podgrijavanje

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