lunch · dairy-free · gluten-free
Prahok ktiss
Cambodian dip of fermented fish and ground pork simmered in coconut milk with kroeung, served with raw vegetables.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry kroeung in coconut cream.
-
2
Add pork and cook through, to 71°C (160°F).
-
3
Add prahok, remaining coconut milk and eggplant.
-
4
Simmer until thick; season with sugar and tamarind.
-
5
Top with chilies; serve with raw vegetables and rice.
