Prahok Ktiss

Instructions

1. Prepare the aromatics
   Heat the vegetable oil in a medium saucepan over medium heat. Add the minced garlic, shallots, and red chilies. Sauté for 2-3 minutes until fragrant and softened.
2. Cook the pork
   Add the ground pork to the pan and break it apart with a wooden spoon. Cook for 5-7 minutes until the pork is no longer pink and begins to brown slightly.
3. Add the prahok
   Reduce the heat to medium-low. Add the prahok (fermented fish paste) and stir well to incorporate it with the pork mixture. Cook for about 2 minutes to release the flavors.
4. Incorporate liquids and seasonings
   Pour in the coconut milk, fish sauce, and palm sugar. Stir thoroughly to combine all ingredients. Add the kaffir lime leaves and diced red bell pepper.
5. Simmer the mixture
   Bring the mixture to a gentle simmer, then reduce heat to low. Cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened and reduced by about one-third. The oil from the coconut milk should begin to separate slightly.
6. Adjust seasonings
   Taste the mixture and adjust the seasonings if needed. Add more fish sauce for saltiness, palm sugar for sweetness, or chilies for heat according to your preference.
7. Serve and garnish
   Transfer the Prahok Ktiss to a serving bowl. Serve warm or at room temperature with a platter of fresh raw vegetables like cucumber slices, cabbage wedges, Thai eggplant, and long beans for dipping.