Yes, Some Thai Cuisine Features Frogs (plus recipe)

Whilst you’re not likely to find any frog dishes on the menu of your local Australian Thai restaurant, you will find them in Thailand. If you’re feeling adventurous, read on to find out about the Thai cuisine with frog as the main ingredient, plus a recipe for Tod Mun Pla Grai (frog cake)!

Frogs in Thai Cuisine

Yes, frogs are eaten in Thailand, particularly in northeastern and northern regions of the country. Some popular Thai dishes that feature frog include:

  1. Tod Mun Pla Grai: This is a deep-fried frog cake made with minced frog meat, curry paste, and herbs. It is often served with a sweet and sour dipping sauce.
  2. Pad Khaphrao Khai Tod: This is a stir-fry dish made with frog meat, basil, chili peppers, and garlic, served with fried eggs and rice.
  3. Tom Yam Khapok: This is a spicy and sour soup made with frog meat, lemongrass, kaffir lime leaves, galangal, and chili peppers.
  4. Gang Hawm: This is a soup made with frog meat, garlic, and spices, cooked in a clay pot.
  5. Khao Chae: This is a traditional Thai dish made with jasmine rice served with various sides, including frog meat, fried shallots, and vegetables, all of which are soaked in a iced water to make it a cooling dish for summer.

It’s worth noting that frog meat is not commonly consumed in all parts of Thailand and may not be found on every menu in Thai restaurants. However, in some regions, frog meat is considered a delicacy and a source of protein.

Bangkok Knights’ Recipe for Thai Frog Cake

We’re going to show you how to make Tod Mun Pla Grai, a delicious and crispy deep-fried frog cake that is a popular Thai appetizer.


  • 250 grams of frog meat, minced
  • 1 tablespoon of red curry paste
  • 1 egg
  • 2 kaffir lime leaves, finely chopped
  • 1 tablespoon of fish sauce
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 1/4 cup of finely chopped green beans
  • 1/4 cup of finely chopped yardlong beans
  • Vegetable oil for frying
  • Sweet and sour dipping sauce (optional)


  1. In a mixing bowl, combine the minced frog meat, red curry paste, egg, kaffir lime leaves, fish sauce, sugar, and salt. Mix well until all ingredients are evenly combined.
  2. Add the finely chopped green beans and yardlong beans to the mixture and stir well.
  3. Heat vegetable oil in a wok or frying pan over medium heat.
  4. Take a spoonful of the mixture and shape it into a small patty with your hands. Place it gently into the hot oil and fry until golden brown on both sides, flipping once. Repeat with the remaining mixture, working in batches as needed.
  5. Once the frog cakes are golden brown and crispy, remove them from the oil and place them on paper towels to drain any excess oil.
  6. Serve the Tod Mun Pla Grai hot with sweet and sour dipping sauce on the side.


  • Be careful when shaping the mixture into patties. The mixture may be slightly wet and sticky, so be sure to shape it gently to avoid it falling apart in the oil.
  • You can use a food processor to mince the frog meat if you prefer a smoother texture.
  • If you can’t find yardlong beans, you can use regular green beans instead.

We hope you enjoy making and eating Tod Mun Pla Grai! Don’t forget to check out our other delicious Thai recipes on Bangkok Knights.