Entree: Cambodia – Mekong Cambodia – ប្រហុកខ្ទិះ ➤ Prahok Ktis (Creamy Cambodian coconut and fermented-fish pork stew served with fresh vegetables and rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 3 oz (85 g) prahok (fermented fish paste)
- 14 fl oz (400 ml) coconut milk (1 can)
- 2 tbsp (30 ml) neutral vegetable oil
- 3 shallots, thinly sliced (approx. 3 oz (85 g))
- 4 cloves garlic, minced
- 1 stalk lemongrass, white part finely chopped (approx. 1 oz (30 g))
- 1 tbsp (15 ml) fish sauce (optional, to taste)
- 2 tbsp (30 g) palm sugar or light brown sugar
- 3–4 bird's eye chiles, thinly sliced (adjust for heat)
- 4 kaffir lime leaves, torn
- 2 tbsp (20 g) toasted rice powder (see step to make)
- 1 tbsp (15 ml) fresh lime juice
- Fresh raw vegetables to serve: cucumber, cabbage, long beans, banana flower (no measurement)
- 2 cups (480 ml) (uncooked) jasmine rice (13 oz (370 g)) to serve
- Salt as needed

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 3 oz (85 g) prahok (fermented fish paste)
- 14 fl oz (400 ml) coconut milk (1 can)
- 2 tbsp (30 ml) neutral vegetable oil
- 3 shallots, thinly sliced (approx. 3 oz / 85 g)
- 4 cloves garlic, minced
- 1 stalk lemongrass, white part finely chopped (approx. 1 oz / 30 g)
- 1 tbsp (15 ml) fish sauce (optional, to taste)
- 2 tbsp (30 g) palm sugar or light brown sugar
- 3–4 bird's eye chiles, thinly sliced (adjust for heat)
- 4 kaffir lime leaves, torn
- 2 tbsp (20 g) toasted rice powder (see step to make)
- 1 tbsp (15 ml) fresh lime juice
- Fresh raw vegetables to serve: cucumber, cabbage, long beans, banana flower (no measurement)
- 2 cups (uncooked) jasmine rice (370 g) to serve
- Salt as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and cook the jasmine rice according to package instructions; keep warm.
2. If you don't have toasted rice powder, dry-toast 2 tbsp (30 g) uncooked glutinous or jasmine rice in a skillet over medium heat until golden and fragrant, then grind to a coarse powder; set aside.
3. Heat 2 tbsp (30 ml) oil in a wide skillet or wok over medium heat. Add shallots, garlic, lemongrass, and bird's eye chiles; cook until softened and aromatic, about 3–4 minutes.
4. Add the ground pork and break up with a spoon; cook until no longer pink and slightly browned, about 5–7 minutes.
5. Stir in the prahok (3 oz (85 g)); cook 2–3 minutes to combine flavors. Add kaffir lime leaves, palm sugar, and fish sauce if using; stir.
6. Pour in the coconut milk (14 fl oz (400 ml)), bring to a gentle simmer, and cook 5–8 minutes until slightly thickened.
7. Stir in the toasted rice powder (2 tbsp (20 g)) to thicken and add nutty flavor. Adjust seasoning with salt, a little more fish sauce, or palm sugar as needed.
8. Finish with 1 tbsp (15 ml) lime juice, remove from heat, and discard kaffir leaf stems if large.
9. Serve hot over jasmine rice with an assortment of fresh raw vegetables for dipping and crunch.

1. Rinse and cook the jasmine rice according to package instructions; keep warm.
2. If you don't have toasted rice powder, dry-toast 2 tbsp (30 g) uncooked glutinous or jasmine rice in a skillet over medium heat until golden and fragrant, then grind to a coarse powder; set aside.
3. Heat 2 tbsp (30 ml) oil in a wide skillet or wok over medium heat. Add shallots, garlic, lemongrass, and bird's eye chiles; cook until softened and aromatic, about 3–4 minutes.
4. Add the ground pork and break up with a spoon; cook until no longer pink and slightly browned, about 5–7 minutes.
5. Stir in the prahok (3 oz / 85 g); cook 2–3 minutes to combine flavors. Add kaffir lime leaves, palm sugar, and fish sauce if using; stir.
6. Pour in the coconut milk (14 fl oz / 400 ml), bring to a gentle simmer, and cook 5–8 minutes until slightly thickened.
7. Stir in the toasted rice powder (2 tbsp / 20 g) to thicken and add nutty flavor. Adjust seasoning with salt, a little more fish sauce, or palm sugar as needed.
8. Finish with 1 tbsp (15 ml) lime juice, remove from heat, and discard kaffir leaf stems if large.
9. Serve hot over jasmine rice with an assortment of fresh raw vegetables for dipping and crunch.