How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I substitute prahok with something else?

Yes, you can use a smaller quantity of anchovy paste for a similar flavor.

Is there a way to make it less spicy?

Reduce the amount of bird's eye chilies or remove the seeds for a milder dish.

Can this dish be frozen?

This dish is best fresh but can be frozen for up to one month. Ensure it's thoroughly reheated before serving.

What can I use instead of ground pork for a vegetarian version?

You can substitute ground pork with crumbled firm tofu or a plant-based ground meat alternative.

Sumptuous Cambodian Prahok Ktis with Coconut Milk and Fermented Fish

Name: Sumptuous Cambodian Prahok Ktis with Coconut Milk and Fermented Fish
Prep time: 26 min
Cook time: 1 h 45 min
Total time: 2 h 11 min
Yield: 4
Cuisine: Main Course
Ingredients: Prahok (fermented fish paste); Ground pork; Fish sauce; Sugar; Garlic, minced; Shallots, chopped; Red bird's eye chilies, chopped; Coconut milk; Turmeric powder; Lemongrass stalk, finely chopped; Fresh mint leaves; Sliced green onions

A Classic Cambodian Delicacy

Savory, spicy, and rich, this Cambodian Prahok Ktis is a perfect blend of fermented fish, aromatic spices, and creamy coconut milk ideal for an adventurous palate.

1 h 45 min
4
Intermediate

Ingredients

For the Main Dish

Prahok (fermented fish paste)

200g

Ground pork

300g

Fish sauce

3 tablespoons

Sugar

2 tablespoons

For the Aromatic Paste

Garlic, minced

4 cloves

Shallots, chopped

2 small

Red bird's eye chilies, chopped

For the Coconut Mixture

Coconut milk

1 cup

Turmeric powder

1 tablespoon

Lemongrass stalk, finely chopped

For Garnishing

Fresh mint leaves

Sliced green onions

Nutrition

These estimates are not dietary advice.

Per serving (estimated)

Calories: 406 kcal
Protein: 27.8 g
Carbs: 12.5 g
Fat: 27.3 g
Fiber: 1.3 g

Full recipe (estimated)

Calories: 1625 kcal
Protein: 111 g
Carbs: 50 g
Fat: 109 g
Fiber: 5 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Prahok (fermented fish paste)200g	260 kcal	48 g	0 g	4 g	0 g
Ground pork300g	708 kcal	53 g	0 g	56 g	0 g
Fish sauce3 tablespoons	30 kcal	3 g	1 g	0 g	0 g
Sugar2 tablespoons	96 kcal	0 g	25 g	0 g	0 g
Garlic, minced4 cloves	18 kcal	1 g	4 g	0 g	0 g
Shallots, chopped2 small	12 kcal	0 g	3 g	0 g	0 g
Red bird's eye chilies, chopped3	12 kcal	0 g	2 g	0 g	1 g
Coconut milk1 cup	445 kcal	5 g	6 g	48 g	2 g
Turmeric powder1 tablespoon	29 kcal	1 g	6 g	1 g	2 g
Lemongrass stalk, finely chopped1	5 kcal	0 g	1 g	0 g	0 g
Fresh mint leaves	4 kcal	0 g	1 g	0 g	0 g
Sliced green onions	6 kcal	0 g	1 g	0 g	0 g

Preparation

Marinating the Pork

Mix Ingredients

In a bowl, mix the ground pork with fish sauce and sugar.

Marinate

Let it marinate for 30 minutes in the refrigerator.

Prep Other Ingredients

Prepare other ingredients while pork is marinating.

Preparing the Aromatic Paste

Combine Ingredients

Combine minced garlic, chopped shallots, and chilies into a food processor.

Use gloves when handling chilies to avoid skin irritation.

Blend Paste

Pulse until a smooth paste forms.

Toast the turmeric briefly in a dry pan to enhance its flavor.

Store Paste

Store paste in a small bowl until ready to use.

Cooking Process

Sauté Aromatics

Heat 1 tablespoon of oil in a pan, then add the aromatic paste; sauté until fragrant.

Sauté for about 5 minutes on medium heat.

Cook Pork

Add marinated pork to the pot, breaking it up and cooking until brown.

Cook for about 10 minutes.

Combine Ingredients

Stir in prahok, coconut milk, and turmeric, cooking until well combined.

Simmer on low heat until flavors meld.

Plating & Serving