Rice paddy frog curry recipe
- Cuisine: Thai
Ingredients2 frogs, cleaned, butterflied
5 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
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
PreparationChargrill 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.
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