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Prahok ktis (prahok stew with coconut milk): photo of the dish
Illustrative photo: Thomas Wanhoff — CC BY-SA 2.0, Wikimedia Commons
Everyday meals

Prahok ktis (prahok stew with coconut milk)

Prahok ktis is a creamy Cambodian stew in which prahok, fermented fish paste, melts into coconut milk spiced with kroeung. It is eaten hot with rice and raw vegetables, especially at family dinners.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely slice the onion and dice the eggplant. Tear the kaffir lime leaves.
  2. Heat the oil in a saucepan over medium heat and fry the kroeung for 3 minutes, until fragrant.
  3. Add the prahok and cook for 2 minutes, mashing it with a spoon.
  4. Stir in the ground pork, crumble it and brown for 5 minutes.
  5. Pour in half the coconut cream, then add the palm sugar and tamarind juice. Mix.
  6. Add the eggplant, onion and kaffir lime leaves. Simmer gently for 12 minutes, covered, stirring from time to time.
  7. Add the rest of the coconut cream, adjust the seasoning with salt, pepper and a little sugar or tamarind to your taste, then heat for 2 more minutes without boiling.
  8. Serve hot with the rice and raw vegetables.

Variations and tips

Meat-free. Replace the pork with thinly sliced shiitake mushrooms and firm tofu, adding a spoonful of soy sauce to keep the salty flavour.

With what you can find here. If you have no prahok, use 2 tablespoons of fermented shrimp paste (belacan) diluted in a little water.

More ideas

Prahok (fermented fish paste)35 min · 4 serv.Samlar kako55 min · 4 serv.Samlor prahoc55 min · 4 serv.Ang prahok (grilled fish with prahok)40 min · 4 serv.Saraman curry (curry saraman)1 h 50 · 4 serv.Chha kh'nhei (lemongrass pork soup)1 h 05 · 4 serv.Pleah sach ko (stir-fried beef with lime)35 min · 4 serv.Cha kroeung (kroeung stir-fried meat)32 min · 4 serv.

Original Ecomely recipe.