This authentic Southern Vietnamese dish, known as Ech Nau Ca-Ri, transforms tender frog legs into a rich, aromatic main course. The star of the show is a vibrant curry paste made from fresh lemongrass, fiery red chilies, garlic, and shallots, blended into a smooth, fragrant base. The legs are browned to seal in flavor before simmering in a luscious sauce of coconut milk and fish sauce, creating a perfect balance of creamy sweetness and savory heat. Served with cellophane noodles that soak up the delicious broth, this dish offers a unique texture and complex flavor profile. It’s an adventurous yet comforting meal that pairs beautifully with steamed rice or crusty French bread, making it ideal for special dinner parties or curious foodies looking to explore Southeast Asian cuisine.
Curried Frogs Legs – Ech Nau Ca-Ri
Description
This authentic Southern Vietnamese dish, known as Ech Nau Ca-Ri, transforms tender frog legs into a rich, aromatic main course. The star of the show is a vibrant curry paste made from fresh lemongrass, fiery red chilies, garlic, and shallots, blended into a smooth, fragrant base. The legs are browned to seal in flavor before simmering in a luscious sauce of coconut milk and fish sauce, creating a perfect balance of creamy sweetness and savory heat. Served with cellophane noodles that soak up the delicious broth, this dish offers a unique texture and complex flavor profile. It&# 226;ÂÂs an adventurous yet comforting meal that pairs beautifully with steamed rice or crusty French bread, making it ideal for special dinner parties or curious foodies looking to explore Southeast Asian cuisine.Ingredients
Directions
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Cut the frog legs into bite-size pieces, rinse thoroughly with cold water to remove any small bones, pat dry, and refrigerate while preparing the paste.
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If using fresh lemongrass, discard the tough outer leaves and upper stalk; finely chop the tender lower part. If using dried lemongrass, soak in warm water for 1 hour, then drain and chop finely.
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In a blender, combine the chopped lemongrass, red chilies, sliced shallots, crushed garlic cloves, sugar, curry paste, curry powder, salt, and 1 tablespoon of fish sauce.
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Process the mixture until it forms a very fine, smooth paste.
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Rub the curry paste evenly over the frog legs, cover, and refrigerate for 30 minutes to marinate.
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Meanwhile, soak the cellophane noodles in warm water for 30 minutes until softened, then drain and cut into 2-inch sections.
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Heat vegetable oil in a large saucepan over moderate heat. Add the chopped onion and sauté until translucent.
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Add the marinated frog legs to the pan and brown well on all sides, about 3 minutes.
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Pour in the chicken broth (or water) and bring the mixture to a boil.
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Reduce the heat, cover the pan, and simmer gently for 15 minutes until the frog legs are tender.
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Uncover the pan. Stir in the coconut milk, the remaining tablespoon of fish sauce, and the cornstarch diluted in 1 tablespoon of cold water.
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Continue cooking, stirring frequently, until the sauce thickens, about 15 minutes.
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Add the prepared cellophane noodles to the curry and bring the mixture back to a boil.
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Remove from heat, sprinkle with fresh ground black pepper, and garnish with coriander sprigs.
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Serve immediately with steamed rice, French bread, or over rice noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 202.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 52.6g18%
- Dietary Fiber 0.8g4%
- Sugars 50.7g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
