6 pair of Frog legs (about 1 pound), split in two at the joint 2 tablespoons vegetable oil 16 cloves garlic, pounded to a mash or crushed and chopped 2 tablespoons Thai yellow curry paste 1/4 cup sugar 3 tablespoons Thai fish sauce 1/2 cup chicken stock 4 serrano chilies, stemmed and cut lengthwise into slivers
1 cup loosely packed Thai basil or purple or Italian basil
Rinse the frog legs under cold water and dry with a paper towel. Score each leg five of six times, down to the bone. Set a wok over medium high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir fry briefly, just until golden and aromatic. Add the frog legs and stir fry for 1 minute. Add the curry paste and stir fry for 1 minute. Add the sugar and fish sauce an stir until the sugar is dissolved and blended. Add the chicken stock and chilies and stir fry for 1 minute. Turn off the heat. Stir in the basil and cook for a few seconds, just until the basil begins to wilt.
Transfer to a serving platter and serve with steamed jasmine rice or other steamed long grain white rice.