Hello again,
As I mentioned before, you’ll see a lot of frog on the menu because it is a raining season, so villagers could catch the frogs literally everywhere and they’d sell it for about 2$/lb. wasn’t that bad, was it?
Ingredients:
450g cleaned frog (about 1lb)
25g dried black Chinese mushroom
1 can bamboo shoot
1 can coconut milk
4-5 pcs dried red chili,
4-5 pcs fresh red bird chili, minced
2-3 tbsp roasted peanuts, crushed
3-4 tbsp red curry paste
2-3 tbsp palm sugar
1 tbsp chicken powder
1/2 tsp salt
1 tbsp fish sauce
1/2 cup chicken stock or water (optional)
Directions:
1. Dried chili: remove seeds and stalks and soak in warm water for about 10 minutes and crushed into paste.
2. Dried black Chinese mushroom: soak in warm water for about 10 minutes, then remove stalks and cut into slices
3. Bamboo shoot: remove from the can, cut in half and rinse with water and cut into sections as shown in picture
4. Frogs: cleaned and drained to remove excessive water and cut into chunked pieces
5. Mix curry paste in a medium bowl, add crushed peanuts and minced chili and set aside
6. Bring 1/4 can of coconut milk to boiled over low heat and add red chili paste. Simmer for a couple of minutes till it turn red add your pre-mixed curry paste (#5) and continue to simmer for another couple of minutes. Then add chunked frog and sliced black mushroom(you may add some chicken stock or water if it’s getting dry up), followed with Palm sugar, fish sauce, chicken powder and salt. Stir occasionally and cook for 4-5 minutes.
7. Add the rest of coconut milk and cut bamboo shoot and season to taste (you may add more stock or water if you’d like it not too thick). Bring to boil and it is done.
This delicious spicy curry frog could be served with steam rice or French bread. Enjoy!
