Entree: Cambodia – Central Culinary Region – ប្រហុកខ្ទិះ ➤ Prahok Ktis (Cambodian savory coconut and fermented-fish pork curry or dip)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) ground pork
- 3 tbsp (45 g) prahok (fermented fish paste)
- 1 can (14 oz / 400 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 stalks lemongrass, white part only, finely minced
- 2 small red chilies, thinly sliced (adjust to taste)
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 1 tbsp (15 ml) fish sauce (optional and to taste)
- 6 kaffir lime leaves, finely shredded
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) chopped fresh Thai basil or Thai basil substitute
- 1/4 cup (15 g) chopped cilantro
- 1/4 cup (35 g) chopped roasted eggplant or 1 small roasted eggplant, flesh scooped (optional)
- Fresh vegetables and steamed rice for serving

Instructions

1. If using whole prahok, check for large bones and mash into a paste. In a medium bowl mix prahok with 2 tbsp (30 ml) coconut milk to loosen and set aside.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add sliced shallots and sauté until golden and soft, about 5 minutes. Add garlic, minced lemongrass, and sliced chilies and cook 1–2 minutes until aromatic.
3. Add ground pork and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.
4. Stir in the prahok-coconut mixture and remaining coconut milk. Bring to a gentle simmer and cook 6–8 minutes so flavors meld. If using roasted eggplant, fold it in now.
5. Add palm sugar, fish sauce if using, and shredded kaffir lime leaves. Simmer 2–3 minutes and taste; adjust saltiness with more prahok or fish sauce and acidity with lime juice.
6. Remove from heat and stir in chopped basil and cilantro. Serve warm with steamed rice and fresh vegetables for dipping, or with rice and steamed greens as a main-course meal.