Sumptuous Cambodian Prahok Ktis with Coconut Milk and Fermented Fish
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Mix Ingredients
In a bowl, mix the ground pork with fish sauce and sugar.
- 2
Marinate
Let it marinate for 30 minutes in the refrigerator.
- 3
Prep Other Ingredients
Prepare other ingredients while pork is marinating.
Preparing the Aromatic Paste
- 1
Combine Ingredients
Combine minced garlic, chopped shallots, and chilies into a food processor.
Tip: Use gloves when handling chilies to avoid skin irritation.
- 2
Blend Paste
Pulse until a smooth paste forms.
Tip: Toast the turmeric briefly in a dry pan to enhance its flavor.
- 3
Store Paste
Store paste in a small bowl until ready to use.
How to Make Sumptuous Cambodian Prahok Ktis with Coconut Milk and Fermented Fish
Total time: 2 h 20 min · Yields 4 servings
- 1
Sauté Aromatics
Heat 1 tablespoon of oil in a pan, then add the aromatic paste; sauté until fragrant.
- 2
Cook Pork
Add marinated pork to the pot, breaking it up and cooking until brown.
- 3
Combine Ingredients
Stir in prahok, coconut milk, and turmeric, cooking until well combined.
Chef's Tips
Further reading
Frequently asked questions
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.
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