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 порції
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 (за бажанням); 2 ст. л. roasted peanut coarsely crushed; 0,25 склянка 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.

Оригінальний рецепт від Forkin

Загальний час: 40 хв
Порції: 4
Складність: Середньо

Інформація про алергени: може містити риба, арахіс і соя. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.

Підготовка

Інгредієнти

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(за бажанням)

garnish

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

Приладдя

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

Спосіб приготування

Крок за кроком

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

Правильне зберігання

Зберігання

Store leftovers in an airtight container in the refrigerator.

Розігрівання

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