📝 About This Recipe
A cornerstone of Cambodian cuisine, Prahok Ktiss is a luxurious, umami-rich stew that balances the pungent depth of fermented fish with velvety coconut milk and aromatic lemongrass. This dish offers a sophisticated profile of salty, spicy, and slightly sweet notes, traditionally enjoyed as a warm dip for a vibrant array of fresh, crunchy vegetables. It represents the heart of Khmer comfort food, transforming a humble preserved ingredient into a complex, gourmet masterpiece.
🥗 Ingredients
The Aromatic Paste (Kroeung)
- 2 pieces Lemongrass stalks (bottom third only, finely sliced)
- 1 inch Galangal (peeled and minced)
- 1/2 inch Fresh Turmeric (peeled or 1 tsp powder)
- 4 pieces Kaffir Lime Leaves (stems removed and finely shredded)
- 5 cloves Garlic
- 2 large Shallots (peeled and chopped)
Main Stew Components
- 3 tablespoons Prahok (Fermented Fish Paste) (finely minced into a smooth paste)
- 1/2 lb Ground Pork (preferably with some fat for flavor)
- 1 cup Coconut Cream (thick, first press)
- 1/2 cup Coconut Milk (thinner consistency)
- 1/2 cup Pea Eggplants (stems removed)
- 1/4 cup Roasted Peanuts (crushed into small pieces)
- 2 tablespoons Palm Sugar (finely shaved)
- 2-3 pieces Dried Red Chilies (soaked and pounded into a paste)
Vegetables for Dipping
- 1 large Cucumber (sliced into thick rounds)
- 6-8 pieces Long Beans (cut into 3-inch segments)
- 1 piece Green Mango (sliced into wedges)
- 1/4 head Cabbage (cut into wedges)
👨🍳 Instructions
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1
Prepare the Kroeung (aromatic paste) by pounding the lemongrass, galangal, turmeric, kaffir lime leaves, garlic, and shallots in a mortar and pestle until a smooth, uniform paste forms. Alternatively, use a small food processor with a splash of water.
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2
Finely mince the Prahok fermented fish on a cutting board until it reaches a paste-like consistency. This ensures it melts perfectly into the sauce without large chunks.
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3
In a heavy-bottomed pot or deep skillet, pour in the thick coconut cream. Heat over medium heat, stirring occasionally, until the cream begins to bubble and the oil starts to separate from the solids (cracking the cream).
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4
Add the prepared Kroeung paste and the pounded red chilies to the coconut oil. Sauté for 3-4 minutes until the aromas are released and the mixture turns a vibrant golden-red.
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5
Stir in the minced Prahok. Cook for another 2 minutes, allowing the fermented fish to toast slightly in the oil, which mellows its intensity and deepens the flavor.
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6
Add the ground pork to the pot. Use a spatula to break up the meat into fine crumbles, ensuring it is thoroughly coated in the aromatic paste. Cook until the pork is no longer pink.
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7
Stir in the palm sugar and crushed roasted peanuts. The sugar will caramelize slightly, providing a necessary balance to the saltiness of the fish.
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8
Add the pea eggplants and the thinner coconut milk. Stir well to combine all ingredients.
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9
Reduce the heat to low and let the stew simmer gently for 10-12 minutes. The sauce should thicken to a dip-like consistency, and the pea eggplants should be tender but still hold their shape.
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10
Taste the stew. If it is too salty, add a little more palm sugar; if too thick, add a splash of water or coconut milk. The flavor should be a harmonious blend of funky, creamy, and sweet.
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11
Transfer the Prahok Ktiss to a serving bowl and garnish with a few extra slivers of kaffir lime leaves or fresh chilies if desired.
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12
Arrange the fresh cucumbers, long beans, cabbage, and green mango on a large platter surrounding the hot stew. Serve immediately with warm jasmine rice.
💡 Chef's Tips
Always use high-quality Prahok from a reputable source; the 'muddier' varieties are often more authentic but very strong, so adjust quantities to your preference. Frying the coconut cream until the oil separates is a traditional Khmer technique that creates a much richer, more aromatic base than just boiling it. If you cannot find pea eggplants, you can substitute with Thai eggplants cut into small quarters. Do not skip the peanuts; they provide a crucial nutty texture and help thicken the sauce naturally. For a milder version, remove the seeds from the dried chilies before pounding them into the paste.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of fragrant Cambodian Jasmine rice to soak up the rich sauce. Pair with a platter of 'Teuk Kroeung' style crudités including raw winged beans, bitter melon, and Thai eggplant. Accompany with a cold, crisp Lager or a refreshing iced Lemongrass tea to cleanse the palate. Include some crispy fried pork rinds on the side for an extra layer of crunch and decadence. Add a side of omelet strips or grilled fish to turn it into a multi-course Khmer feast.