Vietnamese Stir-Fried Frog with Coconut Curry
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.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfrog leg, rinsed and patted dry
- 2 tbspvegetable oil
- 2 pcsshallot, finely chopped
- 4 clovegarlic, minced
- 2 pcslemongrass, tough outer layers removed, bottom third finely minced
- 10 gdried wood ear mushroom
- 1 tbspcurry powder
- 1 tspturmeric powder
- 400 mlfull-fat coconut milk
- 2 tbspfish sauce
- 1 tbspsugar
- 0.5 tspsalt
- 1 pcsbird's eye chili, thinly sliced(optional)
garnish
- 2 tbsproasted peanut, coarsely crushed
- 0.25 cupcilantro, roughly chopped
Equipment
wok or large skillet with lid · cutting board · knife · small bowl
The method
Step by step
- 1
Place the dried wood ear mushrooms in a bowl and cover with warm water to rehydrate for 15 minutes.
About 15 min
Cook’s note: 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.
About 2 min
- 3
Season the patted-dry frog legs with the salt.
About 1 min
- 4
Heat the vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
- 5
Add the chopped shallots, minced garlic, and minced lemongrass to the skillet. Sauté for 2-3 minutes until fragrant.
About 3 min
Cook’s note: 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.
About 1 min
- 7
Add the seasoned frog legs to the skillet and stir-fry for 3-4 minutes until they are lightly browned on all sides.
About 4 min
- 8
Pour in the coconut milk, fish sauce, and sugar, stirring to combine everything.
About 1 min
Cook’s note: 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.
About 1 min
- 10
Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
About 2 min
- 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.
About 12 min
Cook’s note: The meat should be opaque and easily pull away from the bone.
- 12
Remove from the heat and transfer to a serving platter.
About 1 min
- 13
Garnish with the crushed roasted peanuts and chopped cilantro just before serving.
About 1 min
Cook’s note: Serve immediately with steamed jasmine rice.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat until just warmed through; do not boil.
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