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

Оригинальный рецепт от Forkin

Общее время: 40 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать рыба, арахис и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

500 gfrog leg, rinsed and patted dry
2 ст. л.vegetable oil
2 шт.shallot, finely chopped
4 зубчикgarlic, minced
2 шт.lemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 ст. л.curry powder
1 ч. л.turmeric powder
400 mlfull-fat coconut milk
2 ст. л.fish sauce
1 ст. л.sugar
0,5 ч. л.salt
1 шт.bird's eye chili, thinly sliced(необязательно)

garnish

2 ст. л.roasted peanut, coarsely crushed
0,25 стаканcilantro, roughly chopped

Инвентарь

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

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

Store leftovers in an airtight container in the refrigerator.

Разогрев

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