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人分
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 大さじ vegetable oil; 2 個 shallot finely chopped; 4 片 garlic minced; 2 個 lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 大さじ curry powder; 1 小さじ turmeric powder; 400 ml full-fat coconut milk; 2 大さじ fish sauce; 1 大さじ sugar; 0.5 小さじ salt; 1 個 bird's eye chili thinly sliced (お好みで); 2 大さじ roasted peanut coarsely crushed; 0.25 カップ 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によるオリジナルレシピ

合計時間: 40 分
人数: 4
難易度: 普通

アレルゲン情報： 魚、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gfrog leg, rinsed and patted dry
2 大さじvegetable oil
2 個shallot, finely chopped
4 片garlic, minced
2 個lemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 大さじcurry powder
1 小さじturmeric powder
400 mlfull-fat coconut milk
2 大さじfish sauce
1 大さじsugar
0.5 小さじsalt
1 個bird's eye chili, thinly sliced(お好みで)

garnish

2 大さじroasted peanut, coarsely crushed
0.25 カップcilantro, roughly chopped

調理器具

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

作り方

手順

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

おいしく保存

保存方法

Store leftovers in an airtight container in the refrigerator.

温め直し

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