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

Forkin eredeti receptje

Teljes idő: 40 p
Adag: 4
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: hal, földimogyoró és szójabab. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

500 gfrog leg, rinsed and patted dry
2 ek.vegetable oil
2 dbshallot, finely chopped
4 gerezdgarlic, minced
2 dblemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 ek.curry powder
1 tk.turmeric powder
400 mlfull-fat coconut milk
2 ek.fish sauce
1 ek.sugar
0,5 tk.salt
1 dbbird's eye chili, thinly sliced(opcionális)

garnish

2 ek.roasted peanut, coarsely crushed
0,25 csészecilantro, roughly chopped

Eszközök

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

Elkészítés

Lépésről lépésre

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

Őrizd meg frissen

Tárolás

Store leftovers in an airtight container in the refrigerator.

Újramelegítés

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