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
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.
Nutrition
Serving: 1g | Calories: 647kcal | Carbohydrates: 13g | Protein: 26g | Fat: 56g | Saturated Fat: 35g | Cholesterol: 92mg | Sodium: 83mg | Potassium: 634mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1772IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 3mg