A rich coconut and fermented fish paste dip cooked with ground chicken and served with fresh and blanched vegetables. A cornerstone of Cambodian flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: clay dipping bowl
Garnishes: kaffir lime leaves
Accompaniments: fresh vegetable platter
Instructions
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1
Dissolve prahok in a small amount of warm water. Strain to remove bones.
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2
Heat coconut cream in a pan. Add kroeung paste and cook until fragrant.
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3
Add ground chicken, stir until cooked through.
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4
Add strained prahok and palm sugar. Simmer 5 minutes until thick and creamy.
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5
Transfer to a dipping bowl. Serve with assorted fresh and blanched vegetables.
Did You Know?
Prahok is called Cambodian cheese and is the single most important flavoring in Khmer cuisine.
Chef's Notes
Equipment Tips
- saucepan
- strainer
- mortar and pestle
Garnishing
kaffir lime leaves
Accompaniments
fresh vegetable platter
The Story Behind Prahok Ktis
Prahok ktis represents the soul of Cambodian cuisine through its use of prahok, the fermented fish paste that defines Khmer cooking. The preservation technique dates back millennia.
The creamy version with coconut milk elevates the rustic paste into a rich, complex dip served at celebrations and family meals. It bridges ancient preservation methods with refined cooking.
Prahok production is tied to the annual fish migration on Tonle Sap lake, connecting this dish to Cambodia's unique reversed-flow ecosystem.
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