Entree: Cambodia – Phnom Penh – ប្រហុកក្តិស ➤ Prahok ktis (Rich Cambodian pork simmered with fermented fish paste and coconut, served with rice and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 1 lb (454 g) ground pork
- 3 tbsp (45 g) prahok (fermented fish paste)
- 1 cup (240 ml) coconut cream
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 9 g)
- 2 shallots, thinly sliced (about 60 g)
- 1 stalk lemongrass, white part finely chopped (about 1 oz / 30 g)
- 2 small Thai chilies, finely chopped (about 6 g) or to taste
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (30 ml) fish sauce
- 4 kaffir lime leaves, finely shredded (about 2 g), optional
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1 cup (25 g) fresh Thai basil leaves, roughly torn
- 3 cups (about 600 g) steamed jasmine rice, to serve
- Fresh raw vegetables (cucumber, steamed eggplant, long beans), to serve

Instructions

1. Heat the vegetable oil in a skillet over medium heat; add the garlic, shallots and lemongrass and cook until fragrant and softened, about 2–3 minutes.
2. Add the ground pork and cook, breaking up the meat, until no longer pink and beginning to brown, about 6–8 minutes.
3. Stir in the prahok and cook 1–2 minutes to distribute the flavor, then add the coconut cream, palm sugar, fish sauce and shredded kaffir lime leaves; reduce heat and simmer gently until the mixture thickens to a saucy paste, about 8–10 minutes.
4. Adjust seasoning with lime juice, additional fish sauce or sugar to balance salty, sweet and sour; fold in the torn basil just before serving.
5. Serve hot with steamed jasmine rice and a platter of fresh raw vegetables for scooping.