🇰🇭 Cambodian Cuisine

Prahok Ktis

Creamy Fermented Fish Dip

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 284 kcal

A rich coconut and fermented fish paste dip cooked with ground chicken and served with fresh and blanched vegetables. A cornerstone of Cambodian flavor.

Ingredients

3 tbsp prahok (fermented fish paste)
200ml coconut cream
150g ground chicken
2 tbsp kroeung paste
1 tsp palm sugar
2 kaffir lime leaves, shredded
Fresh vegetables for dipping: eggplant, long beans, cucumber, cabbage leaves

Instructions

1 Dissolve prahok in a small amount of warm water. Strain to remove bones.
2 Heat coconut cream in a pan. Add kroeung paste and cook until fragrant.
3 Add ground chicken, stir until cooked through.
4 Add strained prahok and palm sugar. Simmer 5 minutes until thick and creamy.
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.