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 porsiyon
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 yemek kaşığı vegetable oil; 2 adet shallot finely chopped; 4 diş garlic minced; 2 adet lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 yemek kaşığı curry powder; 1 çay kaşığı turmeric powder; 400 ml full-fat coconut milk; 2 yemek kaşığı fish sauce; 1 yemek kaşığı sugar; 0,5 çay kaşığı salt; 1 adet bird's eye chili thinly sliced (isteğe bağlı); 2 yemek kaşığı roasted peanut coarsely crushed; 0,25 su bardağı 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 tarafından hazırlanan özgün tarif

Toplam süre: 40 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: balık, yer fıstığı ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

500 gfrog leg, rinsed and patted dry
2 yemek kaşığıvegetable oil
2 adetshallot, finely chopped
4 dişgarlic, minced
2 adetlemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 yemek kaşığıcurry powder
1 çay kaşığıturmeric powder
400 mlfull-fat coconut milk
2 yemek kaşığıfish sauce
1 yemek kaşığısugar
0,5 çay kaşığısalt
1 adetbird's eye chili, thinly sliced(isteğe bağlı)

garnish

2 yemek kaşığıroasted peanut, coarsely crushed
0,25 su bardağıcilantro, roughly chopped

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftovers in an airtight container in the refrigerator.

Yeniden ısıtma

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