Frog Sauteed in Coconut Curry

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.