How to Make Prahok Ktis

Start by sautéing the pea eggplants, and optional hot peppers and garlic.

Chop mince the pork. Save your time and just get ground pork with some fat. And you don’t need to sauté the meat first, I only did this because I wanted to brown the pork skin, so I ended up cooking all the pork.

Then mince some large red peppers into a paste (or you can use paprika) and make one stalk lemongrass paste, kroeung.

Using the same pot, add 3-4 tablespoons oil, the pepper paste and lemongrass paste. Add one tablespoon palm sugar or just regular sugar.

Add pork, 2 tablespoons prahok, 1 tsp fish sauce, 1/2 teaspoon beejeng (msg) or chicken bouillon, 1 can coconut milk or cream, some julienne kaffir lime leaves, and lastly the sautéed pea eggplant, garlic, pepper. As always, adjust to your taste.

Squeeze in some lime if you like, and enjoy it with your choice of crispy or steamed veggies.

Spice Level:

Dietary