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

Oryginalny przepis autorstwa Forkin

Łączny czas: 40 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać ryby, orzeszki ziemne i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gfrog leg, rinsed and patted dry
2 łyżkavegetable oil
2 szt.shallot, finely chopped
4 ząbekgarlic, minced
2 szt.lemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 łyżkacurry powder
1 łyżeczkaturmeric powder
400 mlfull-fat coconut milk
2 łyżkafish sauce
1 łyżkasugar
0,5 łyżeczkasalt
1 szt.bird's eye chili, thinly sliced(opcjonalnie)

garnish

2 łyżkaroasted peanut, coarsely crushed
0,25 szklankacilantro, roughly chopped

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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