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 份
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 汤匙 vegetable oil; 2 个 shallot finely chopped; 4 瓣 garlic minced; 2 个 lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 汤匙 curry powder; 1 茶匙 turmeric powder; 400 ml full-fat coconut milk; 2 汤匙 fish sauce; 1 汤匙 sugar; 0.5 茶匙 salt; 1 个 bird's eye chili thinly sliced (可选); 2 汤匙 roasted peanut coarsely crushed; 0.25 杯 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 的原创食谱

总用时: 40分钟
份量: 4
难度: 中等

过敏原信息： 可能含有鱼类、花生和大豆。如有过敏，请务必查看配料包装。

备料

配料

500 gfrog leg, rinsed and patted dry
2 汤匙vegetable oil
2 个shallot, finely chopped
4 瓣garlic, minced
2 个lemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 汤匙curry powder
1 茶匙turmeric powder
400 mlfull-fat coconut milk
2 汤匙fish sauce
1 汤匙sugar
0.5 茶匙salt
1 个bird's eye chili, thinly sliced(可选)

garnish

2 汤匙roasted peanut, coarsely crushed
0.25 杯cilantro, roughly chopped

厨具

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

做法

分步操作

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

妥善保存

储存

Store leftovers in an airtight container in the refrigerator.

重新加热

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