Prahok Ktis (ប្រហុកខ្ទិះ)

Prahok Ktiss is a dish of endless discovery—no two bites are quite the same. Each vegetable brings its own texture and flavor, while a squeeze of lime transforms the dish yet again with bright acidity.

Prep Time30

Cook Time30

Course: Appetizer, Main Course

Cuisine: Cambodian, Khmer

Keyword: khmer Dipping, lemongrass, Pork Dipping, Prahok, Prahok Ktis

Servings:

Author: Chef Channy

Ingredients

10 pods Dry California chili
1 cup Pea eggplant*
6 Fresh bird’s eye chili Remove stems
13.5 ounces Coconut cream
1.5 tbsp Avocado oil
6 tbsp Prahok paste* or 3oz
3 ounces Angkor Lemongrass Paste
4 tbsp Angkor Thnot sugar
6 leaves Fresh Makrut lime leaves* or 1 tbsp dried flakes
1.5 pound Ground pork or 1¾ pounds of chicken thigh
3 cloves Garlic thinly sliced
2 Lemons slice into wedges
Fresh and crispy vegetables**

Instructions

Prepare California Chili: Remove seeds and stems, rinse and soak in cold water for at least half an hour
Roast Eggplant and Chili: Roast pea eggplant and bird’s eye chili in cast iron pan over med heat, set aside.
Preparing the Base:
Blend CA Chili with 3/4 top portion of the coconut cream, set aside.
In a medium pot over low heat add oil and prahok. Stir until prahok becomes creamy. Add lemongrass paste continue stirring until most of the water is dehydrated. Add California chili and coconut cream sauce, Thnot sugar, and 5 makrut lime leaves. Stir until red oil begins rise.
Cooking the Pork: Add pork and the remainder of coconut cream to the base, mix well. Increase to medium heat, stir occasionally to prevent burning. Continue cooking for about 8 minutes until the pork is done and least 165ºF.
Adding Remaining Ingredients: Add roasted eggplant and chili, mix well. Salt to taste. Turn off the heat, add the thinly sliced garlic, mix well.

Notes

Serving suggestion: This dish can be served as appetizer or as a main dish with steamed rice. Serve Prahok Ktis in a bowl top with thinly slice garlic and julienned kaffir lime leaves; along side of seasonal fresh colorful veggies and wedges of lime or lemon.

* Substitutions:

Pea eggplants with green peas
Prahok paste with 1/2 cup of fish sauce
Fresh Makrut lime leaves with 1 tablespoon of Makrut Lime Leaf Flakes

** Some of the vegetables that are good with this dish include: cucumber, cabbages including blanched brussel sprouts, eggplant, radishes, granny smith apple, green mango, long bean, endive, peppers, or any of your favorite seasonal vegetable.