Rice paddy frog curry recipe
Created by Luke Nguyen

- Cuisine: Thai
Ingredients
2 frogs, cleaned, butterflied5 tbsp vegetable oil
3 garlic cloves, smashed
2 snake beans, roughly chopped
3 wing beans, sliced
10 pea eggplants
Handful ivy gourd leaves
4 betel leaves, torn
4 sasbania flowers, stamen removed, plus 2 extra, to garnish
4 kaffir lime leaves, torn
5 birds eye chilli, smashed
1 tbsp fish sauce
1 tbsp sliced spring onion, to garnish
1 tbsp sliced coriander, to garnish
Chilli paste
¼ cup finely chopped lemongrass
¼ cup finely chopped galangal
4 kaffir lime leaves, finely sliced
1/3 cup finely chopped garlic
1/3 cup finely chopped red Asian shallots
13 dried chillies, finely chopped
1 tbsp fermented shrimp paste
2 tbsp fermented fish paste
Preparation
Chargrill the frogs over medium heat for 10 minutes each side. Remove and discard the feet and hands. Divide each frog into 8 pieces.To prepare the chilli paste, in a mortar and pestle, add each ingredient, one at a time, and pound well. Add the shrimp and fish pastes, and stir to incorporate. Transfer to a bowl and set aside.
Add a few tablespoons of water to the mortar, cleaning both mortar and pestle with the water. Reserve the liquid for later.
Add the vegetable oil to a hot wok, followed by the garlic and chilli paste. Sauté for 3 minutes until fragrant. Add the frog and stir-fry for 2 minutes.
Add the snake beans, wing beans and pea eggplant, and stir-fry for a further 2 minutes.
Add the ivy gourd leaves, betel leaves, sasbania flowers and reserved chilli paste water. Mix well and cook for 2 minutes. Add the kaffir lime leaves, bird’s eye chilli and fish sauce.
Stir-fry for a further minute and transfer to a serving platter.
Garnish with spring onion, coriander and extra sasbania flowers.
If you enjoyed this Rice paddy frog curry recipe then browse more Thai recipes, curry recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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