Frog with Thai Chile Paste & Bamboo, 'Namprik Kob'
Frog can be seen in markets across Thailand, and they're enjoyed in a variety of traditional Thai dishes. We prepared this recipe based on a northeastern frog curry, and it's going to please adventurous eaters as well as just about anyone who likes to eat coconut curry. See the pictures below of the steps involved and the final product.
For 4 Person(s)
- 1 Frog, Cleaned and Head Removed
- 7 Cloves Garlic, Sliced
- 3 Shallots or Purple Onions, sliced
- 1 Teaspoon Thai Chile Powder
- 3 Tablespoons Fish Sauce
- 1 Teaspoon Lime Juice
- 1 Cup Sour Sliced Bamboo
Method for Frog with Thai Chile Paste & Bamboo, 'Namprik Kob'
Wash the bamboo then cook it in boiling water for 10-12 minutes. Drain and set aside. Wash frog and put into boiling water until the meat is cooked through, about 5 minutes dedending on the size of the frog. Remove from boiling water, then pull the meat off of the bones.
In a wok, fry garlic and shallots until fragrant. Put the garlic, shallots and frog meat in a mortar and pestle and gently (no vigorous) pound them together until the frog meat is separated. Add a few frog bones to toss together and leave in as a visual garnish. Add bamboo and mix well using the pestle as more of a large stir stick. Add with fish sauce, lime juice and chile powder, adjusting quantities to suit your taste. Serve with steamed jasmine rice and vegetables of your choice and fresh Thai chile peppers.