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On the first day in Nakhon Sawan (นครสวรรค์) we cooked and ate some amazing spicy chili filled quail (you can watch that video here: ). On the next day, I wasn’t really planning to make a video, but Ying’s Aunt decided to make chili frog — Thai food village style with lots of oil and lots of chilies and garlic — so I decided to make a quick video to show you how she made it and the food all the Thai food we ate for lunch.
Here are the main ingredients for this Thai recipe for this spicy frog:
Frog (กบ kob)
Curry paste (เครื่องแกงเผ็ด kreung gaeng ped)
Fish sauce - น้ำปลา (nam pla)
Holy basil (กระเพรา kraprao)
Chilies - (พริก prik)
Garlic - (กระเทียม gratiem)
Green peppercorns (พริกไทยอ่อน prik thai awn)
After preparing the frog, she added in a lot of oil, then first fried up the chili paste and garlic and chilies, which I think were pounded with pepper. Then in went the frog, which we fried for about 10 minutes. Then finally we added in fish sauce to taste, the green peppercorns and finally the holy basil at the very end.
Along with making the chili frog (pad ped kob ผัดเผ็ดกบ), for lunch we also had a variety of other dishes, including pla salid (ปลาสลิด), which is a snakeskin gourami fish that’s salted and dried, then deep fried.
Another great meal in the Thai countryside!

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