Prahok Ktis – Pork and Coconut Dip
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein16 %29 g
- Carbs7 %13 g
- Fat76 %60 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 703 kcal | 225 kcal |
| Protein | 29 g | 9.3 g |
| Carbs | 13 g | 4.2 g |
| Fat | 60 g | 19.2 g |
One serving is about 313 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty40/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Pork - Cambodia
Ingredients
- 4 cloves Garlic (Crushed)
- 2 tablespoons Vegetable Oil
- Coriander (Garnish)
- Lime (Juice of 1)
- 454 g Ground PorkOriginal: 1 lb
- 240 ml Coconut MilkOriginal: 1 cup
- 2 tablespoons Fish Sauce
- 1 tablespoon Brown Sugar
- 2 Shallots (chopped)
- 2 Chilli
- 3 tablespoons Prahok
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Add 4 cloves minced garlic and 2 finely chopped shallots to the skillet, stirring constantly until fragrant and lightly golden, 2-3 minutes.
Tip: Keep the heat medium to prevent burning—garlic can turn bitter if overcooked.
Add 1 lb ground pork to the skillet, breaking it up with a spoon, and cook until no pink remains, 5-7 minutes.
Stir in 3 tbsp prahok and cook for 1 minute to blend the flavors, mashing it slightly into the pork.
Pour in 1 cup coconut milk, stirring to combine, then reduce heat to medium-low and simmer for 10 minutes until the mixture thickens slightly.
Tip: Simmer gently to avoid curdling the coconut milk—a steady bubble is ideal.
Add 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 minced Thai chilies, stirring until the sugar dissolves, about 2 minutes.
Remove the skillet from heat and stir in 2 tbsp lime juice, mixing thoroughly.
Tip: Add lime juice off the heat to preserve its fresh, tangy flavor without cooking it out.
Transfer the dip to a serving bowl and garnish with ¼ cup chopped fresh cilantro.
Let the dip cool for 5 minutes before serving to allow the flavors to meld.
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