👨‍🍳 تعليمات

1. 1

   Heat vegetable oil in a pot or wok over medium heat. Add the kroeung paste and red bell pepper paste (or paprika) and sauté for 1-2 minutes until fragrant.

2. 2

   Add the ground pork to the pot. Break it up with a spoon and cook until it is browned and cooked through, about 5-7 minutes.

3. 3

   Stir in the prahok, palm sugar, fish sauce (if using), and pea eggplants (if using). Cook for another 2 minutes, stirring well.

4. 4

   Pour in the coconut milk and add the thinly sliced kaffir lime leaves. Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.

   💡 نصائح احترافية: Ensure the heat is low enough to prevent the coconut milk from splitting.
5. 5

   Taste and adjust seasoning as needed. The dip should be savory, slightly sweet, and have a distinct umami flavor from the prahok.

   💡 نصائح احترافية: If the dip is too thick, add a little more coconut milk or water. If too thin, simmer uncovered for a few more minutes.
6. 6

   Transfer the Prahok Ktis to a serving bowl. Garnish with thinly sliced garlic and serve hot with an assortment of fresh vegetables for dipping.

   💡 نصائح احترافية: Serve with rice or rice crackers as well.