Ech Nau Ca-Ri

This authentic Southern Vietnamese dish, Ech Nau Ca-Ri, transforms tender frog legs into a luxurious meal with a complex, aromatic profile. The base is built from fresh lemongrass, fiery red chilies, and a blend of curry paste and powder, creating a vibrant sauce that is both spicy and deeply savory. Enriched with coconut milk and fish sauce, the curry achieves a perfect balance of heat, sweetness, and umami. The addition of cellophane noodles absorbs the flavorful broth, adding a pleasant chewy texture. Ideal for a special family dinner or for adventurous foodies exploring Southeast Asian cuisine, this recipe delivers restaurant-quality flavor with home-cooked comfort. Serve it hot over steamed rice or with crispy French bread for dipping.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Vietnamese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 202.8

Description

This authentic Southern Vietnamese dish, Ech Nau Ca-Ri, transforms tender frog legs into a luxurious meal with a complex, aromatic profile. The base is built from fresh lemongrass, fiery red chilies, and a blend of curry paste and powder, creating a vibrant sauce that is both spicy and deeply savory. Enriched with coconut milk and fish sauce, the curry achieves a perfect balance of heat, sweetness, and umami. The addition of cellophane noodles absorbs the flavorful broth, adding a pleasant chewy texture. Ideal for a special family dinner or for adventurous foodies exploring Southeast Asian cuisine, this recipe delivers restaurant-quality flavor with home-cooked comfort. Serve it hot over steamed rice or with crispy French bread for dipping.

Ingredients

4 Pairs Of jumbo frog's legs
1 Stalk Fresh lemon grass, or
1 tablespoon Dried lemon grass
2 Fresh Red chilies, seeded

Directions

1
Cut the frog legs into bite-size pieces, rinse thoroughly with cold water to remove any chipped bones, pat dry, and refrigerate.
2
If using fresh lemongrass, discard the outer leaves and tough upper half, then thinly slice and finely chop the tender lower stalk.
3
If using dried lemongrass, soak it in warm water for 1 hour, then drain and finely chop.
4
In a blender, combine the chopped lemongrass, red chilies, shallots, garlic, sugar, curry paste, curry powder, salt, and 1 tablespoon of fish sauce.
5
Process the mixture until it forms a very fine, smooth paste.
6
Rub the curry paste generously over the frog leg pieces, cover, and refrigerate for 30 minutes to marinate.
7
Meanwhile, soak the cellophane noodles in warm water for 30 minutes, then drain and cut into 2-inch sections.
8
Heat vegetable oil in a saucepan over moderate heat and sautÃÂ© the chopped onion until translucent.
9
Add the marinated frog legs to the pan and brown well on all sides, about 3 minutes.
10
Pour in the chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
11
Uncover the pan and stir in the coconut milk, remaining fish sauce, and cornstarch diluted in 1 tablespoon of cold water.
12
Cook, stirring frequently, until the sauce thickens, about 15 minutes.
13
Add the prepared cellophane noodles to the curry and bring the mixture to a gentle boil.
14
Remove from heat, sprinkle with fresh ground black pepper, and garnish with coriander sprigs.
15
Serve immediately with steamed rice, French bread, or 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.

Keywords: vietnamese, curry, frog legs, lemongrass, coconut milk, spicy, seafood, asian cuisine, dinner, comfort food, aromatic, simmered, cellophane noodles, fish sauce, chilies, main course, traditional, flavorful, tender, savory

Read it online: https://www.chefs-mate.com/recipe/ech-nau-ca-ri-curried-frogs-legs/