How to Make Cambodian Curried Frog’s Legs Asian Cooking Recipe Cuisine

Cambodia Curried Frog’s Legs

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2-4 Servings

4 pairs of frog’s legs, well rinsed

2 tbsp vegetable oil

2 shallots, halved and sliced

1 1/4 cups coconut milk

salt and ground black pepper

1 small bunch fresh coriander, stalks removed

steamed noodles or rice to serve with

FOR PASTE:

2 dried red chilies, soaked in warm water for 30 minutes

2 garlic cloves, chopped

1 lemon grass stalk, trimmed and roughly chopped

1 oz fresh root ginger, peeled and roughly chopped

2 tsp sugar

1 tbsp curry powder

1 tbsp vegetable oil

1/2 tsp salt


Directions:

Make the paste by splitting the dried chilies in half, removing the seeds and scraping out the flesh with a teaspoon. Using a mortar and pestle, pound the chili flesh with the chopped garlic, lemon grass, ginger and sugar, until it forms a paste. Stir in the curry powder with the salt and bind with the oil.

Rub the curry paste all over the frog’s legs. Put them in a dish, cover and leave to stand for an hour.

Heat the oil in a wok or heavy pan. Add the shallots and stir fry until golden and fragrant. Add the frog’s legs and brown on both sides.  Add the coconut milk, reduce the heat and cook gently for 25 minutes until cooked.

Season with salt and ground pepper. Garnish with sprigs of coriander and serve with noodles or rice.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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