Prahok Ktis

This is a very popular Cambodian dipping sauce; creamy and complex flavor will have you coming back for more! You can eat it with rice or like finger food; dipping an assortment of vegetables into the sauce.

ប្រហុកខ្ទិះ Minced pork sautéed in lemongrass paste, chili, prahok and coconut milk, served with assorted crispy vegetables.
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Appetizer, Main Course
Cuisine: Cambodian
Keyword: lemongrass, Prahok, Prahok Ktis
Servings: 6
Author: Channy Laux



  • Roasting Eggplant and Chili: Roast pea eggplant and bird’s eye chili in cast iron pan over med heat, set aside.
  • Preparing the Based: In a small pot, heat oil, add prahok over medium-low heat, stir constantly until the mixture is bubbly. Add lemongrass paste continue stirring until most of the water is dehydrated. Add California chili powder, mix well, and continue stirring until paste is uniform without sticking to utensils. Add sugar and the top part of the coconut cream (the top 3/4 can of can). Add 5 makrut lime leaves. Stir constantly until the mixture turns into red oil.
  • Cooking the Pork: Add pork to the base, increase the heat to medium, stir occasionally to prevent burning on bottom of the pot. Continue cooking for about 10 minutes until the pork is done and least 165ºF.
  • Adding Remaining Ingredients: Add roasted eggplant and chili, mix well. Add the remaining coconut milk continue cooking until softly bubble. Salt to taste. Turn off the heat, add the thinly sliced garlic, mix well.


Serving suggestion: Garnish with julienned kaffir lime leaves and serve with steamed rice, crispy veggies, and lime or lemon.
* Substitute 
  • Pea eggplants with green peas
  • Fresh bird’s eye chili with dried ones
  • Prahok paste with anchovy paste
  • Fresh Makrut lime leaves with of Angkor Makrut Lime Leaf Flakes  
  • Thnot Sugar with granulated sugar 
** Some of the vegetables that are good with this dish: cucumber, cabbage, Thai eggplants, radish, or any of your favorite vegetable 
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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