Photograph of the finished Frog Sauteed in Coconut Curry

Vietnam · Ếch xào lăn

Frog Sauteed in Coconut Curry

40 min Hands-on time + 20 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Frog meat Frog meat 1.9 lb
  • Photograph of Coconut milk Coconut milk 2 cups
  • Photograph of Curry powder Curry powder 1.4 oz
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Sawtooth coriander Sawtooth coriander 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Chop the frog, toss with salt and ginger, then marinate with curry powder and chopped lemongrass for 20 minutes.
  2. 2 Sauté the frog legs over high heat for 5 minutes until the meat is firm and coated with golden curry powder.
  3. 3 Add the onions and stir-fry for 2 minutes, then pour in the coconut milk.
  4. 4 Simmer for 6 minutes without boiling to thicken the sauce; boiling vigorously will cause the coconut milk to separate and the dish to become greasy.
  5. 5 Season with fish sauce, then sprinkle with crushed roasted peanuts, sawtooth coriander, and chopped chili peppers.
Start cooking