🇰🇭 Cambodia recipe
Prahok Ktis
Prahok Ktis is the quintessential Cambodian dip, a celebration of prahok, the fermented fish paste that is the soul of Khmer cooking. Minced pork is simmered with prahok and rich coconut cream until the flavors meld into a thick, savory, intensely umami dip. It is served with an abundant platter of fresh raw vegetables and herbs, creating a communal eating experience that is central to Cambodian meals.
Prep15 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 150g prahok (Cambodian fermented fish paste)
- 200g ground pork
- 200ml coconut cream
- 3 tablespoons kroeung paste (lemongrass, galangal, turmeric, garlic, shallots)
- 2 kaffir lime leaves, finely shredded
- 100g pea eggplants (or substitute diced Thai eggplant)
- 1 tablespoon palm sugar
- 1 red chili, thinly sliced
- For the vegetable platter: Thai eggplant, quartered
- Long beans, cut into 10cm lengths
- Cucumber, sliced into spears
- Green mango, sliced
- Cabbage wedges
- Fresh Thai basil and mint sprigs
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 18 g
- Carbs
- 8 g
- Fat
- 22 g
