Frog Leg Curry with Coconut Milk and Lemongrass
A fragrant Cambodian-style curry simmering tender frog legs in creamy coconut milk infused with lemongrass and spices for a comforting meal. This cambodian-inspired curry ready in about 30 minutes pairs frog legs, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 600 g frog legs
- 400 ml coconut milk
- 2 stalks lemongrass stalks, bruised and chopped
- 3 tbsp red curry paste
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 10 leaves thai basil leaves
- 1 chili sliced red chili
- 100 ml water
Instructions
- Step 1: Rinse 600 g frog legs and pat dry. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp red curry paste and sauté for 1-2 minutes until fragrant.
- Step 2: Add the bruised and chopped 2 lemongrass stalks and stir for 30 seconds to release aroma.
- Step 3: Pour in 400 ml coconut milk and 100 ml water, stirring to combine the curry paste.
- Step 4: Add the frog legs into the pot, simmer gently for 10-12 minutes until the frog meat is cooked through and tender.
- Step 5: Season the curry with 2 tbsp fish sauce and 1 tbsp palm sugar, stirring well to balance salty and sweet flavors.
- Step 6: Turn off heat and stir in 10 thai basil leaves and 1 sliced red chili for fresh herbal and mild heat notes.
- Step 7: Serve hot with steamed jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Frog Leg Curry with Coconut Milk and Lemongrass take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Frog Leg Curry with Coconut Milk and Lemongrass?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frog legs from drying out.
Can I substitute ingredients in Frog Leg Curry with Coconut Milk and Lemongrass?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Frog Leg Curry with Coconut Milk and Lemongrass for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Frog Leg Curry with Coconut Milk and Lemongrass?
Cambodian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
