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

Ett originalrecept av Forkin

Total tid: 40 min
Portioner: 4
Svårighetsgrad: Medel

Allergeninformation: kan innehålla fisk, jordnötter och sojabönor. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

500 gfrog leg, rinsed and patted dry
2 mskvegetable oil
2 stshallot, finely chopped
4 klyftagarlic, minced
2 stlemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 mskcurry powder
1 tskturmeric powder
400 mlfull-fat coconut milk
2 mskfish sauce
1 msksugar
0,5 tsksalt
1 stbird's eye chili, thinly sliced(valfritt)

garnish

2 mskroasted peanut, coarsely crushed
0,25 koppcilantro, roughly chopped

Utrustning

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

Gör så här

Steg för steg

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

Håll det gott

Förvaring

Store leftovers in an airtight container in the refrigerator.

Uppvärmning

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