Frogs’ Legs, Vietnamese Style

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Frogs’ legs are widely used in Vietnam and, if you are able to obtain them, this recipe makes an interesting change from the French method of cooking them. However, should you feel unable to take this route, chicken wings will work very well.


  • 1 lb/450 g large frogs’ legs
  • 1 small onion, peeled and finely chopped
  • vege


Blend all the ingredients for the masala in a food processor until smooth. Cover the frogs’ legs with the paste and put to one side.

Sauté the onion in a little vegetable oil until soft, then add the coated frogs’ legs and sauté for 2-3 minutes on each side. Season with salt and pepper.

Stir in the coconut milk and simmer gently for about 15 minutes. If it becomes too dry, add a