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Curried Frogs' Legs - Ech Nau Ca-Ri

Curried Frogs' Legs - Ech Nau Ca-Ri comes together with Sugar, Curry Powder, Salt, Nuoc Mam, and Cellophane Noodles. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 tsp
• 2 tsp
• 1/4 tsp
• 2 tbsp
• 2 oz
• 2 tbsp
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate.

2. 2

   In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce.

3. 3

   Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes.

4. 4

   Heat the oil in a saucepan over moderate heat.

5. 5

   Add the onion and saute until translucent.

6. 6

   Add the frogs' legs and brown well on all sides, about 3 minutes.

7. 7

   Add the chicken broth and bring to a boil.

8. 8

   Reduce the heat, cover and simmer for 15 minutes.

9. 9

   Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce.

10. 10

    Cook, stirring, until the sauce thickens, about 15 minutes.

11. 11

    Add the cellophane noodles and bring the mixture to a boil. Remove from the heat.

12. 12

    Serve immediately with rice, French bread or over rice noodles.