An Authentic Khmer Prahok Ktis Recipe
Made with prahok, yellow kroeung, minced pork, pea eggplants, some chillies and coconut milk, this prahok ktis recipe – or more accurately, prahok k'tis – is as authentic as they come.
Servings: 4
Calories: 647kcal
Equipment
- 10 Inch Hybrid Nonstick Frying Pan
Ingredients
- 500 g minced pork
- 2 tbsp vegetable oil
- 3 tbsp yellow kroeung
- 2 tbsp tamarind water
- 1 tsp palm sugar
- 4 medium dried red chillis soaked for 15 minutes in hot water
- 2 tbsp prahok sach chopped finely
- 250 ml coconut cream
- 75 g pea eggplants
- 4 Kaffir lime leaves centre vein removed and chopped finely
Instructions
- Dry roast the pea eggplants over medium heat until the exterior is wrinkled and slightly blackened. I like to add a couple of lightly crushed birds-eye chillis to the pan and keep the pan moving.
- In a small saucepan over low-medium heat, add half of the coconut cream and the pea eggplants.
- Add the kroeung and mix through thoroughly, then add the pork mince.
- Cook the mince through then add the prahok, palm sugar and tamarind water. Chop up the chillis and add to the mix.
- Add a little more of the coconut cream, stir and taste. If it’s too sour you can now add more palm sugar, if the flavours are not coming through enough, add a pinch of salt.
- Add half of the kaffir lime leaves and stir through.
- Serve with chopped fresh vegetables such as cucumber, carrots, cabbage and long beans. Top with the rest of the lime leaves and drizzle with more coconut cream for presentation.