Khmer Prahok Ktis Recipe

Khmer Prahok Ktis Recipe (spinach and coconut fried rice) is a favorite dish of many people in my family – even my husband who is not a big fan of eating vegetables. It is a good dish for people who want to eat something healthy (rice) and something hot (fried rice). It does not contain much fat and has a low-fat dairy sauce. You might think it is a boring dish – but it is not. It is really very tasty, healthy and also it is very easy to make.

Khmer Prahok Ktis recipe is a recipe from Cambodia and was created by a grandmother as a bet to her husband. She asked him to make it the day of her bet, so she could win the bet. This recipe is quite easy and takes less than 30 minutes to make. It is a healthy and easy-to-make recipe for special occasions.

I like to cook, and I had the biggest craving for Khmer Prahok Ktis. I always like to do something new, so I thought of doing something good for my health. Khmer Prahok Ktis is a traditional Cambodian snack, made from coconut milk, sugar, and honey. Its texture is light, and can be eaten with ice cream or milk, or even hot.

Khmer Prahok Ktis Recipe

The Khmer Prahok Ktis Recipe is a traditional Khmer dish made with fermented fish and pig mince. It’s a delectable and simple dish that’s served with fresh, crisp veggies.


Ground pork, 12 oz. (350 g)    
a half-cup of pea egg plants    
5 cloves of garlic    
5 chilies with the eyes of a bird    
1 tblsp. oil = 2 tblsp.    
1 cup coconut milk (about 1 can) or less, if desired    
prahok (2 tablespoons) (fermented fish)    
1 quart of water    
2 tbsp sugar (or less) is entirely up to you.    
kroeung, 2 tblsp (lemongrass, kaffir lime, galangal, Mexican dried chili)    

Recipe for Khmer Prahok Ktis (Khmer Prahok Ktis)

  1. 1 tablespoon oil, 1 tablespoon garlic, 1 tablespoon chilies, 1 tablespoon pea aubergine eggplants, 1 tablespoon oil, 1 tablespoon garlic, 1 tablespoon chilies, 1 tablespoon oil, 1 tablespoon oil, 1 tablespoon oil, 1 tablespoon oil, 1 tablespoon oil, 1 tablespoon oil, 1 tablespoon oil, 1 tablespoon oil, 1 tablespoon oil, 1 tablespoon oil, 1
  2. Only pound the garlic to a pulp in a mortar pestle; save the eggplant and chiles for later.
  3. Add the remaining 1 tablespoon of oil to the same fry pan and cook the ground pork until nearly done.
  4. Stir in the garlic paste, coconut milk, eggplants, chilies, and kroeung.
  5. Cook for a couple of minutes
  6. Cook until the meat is done, then add the sugar prahok.
  7. Turn off the heat and adjust the flavor to your liking.

Prahok ktis should be served with rice and veggies on the side for dipping. When the Prahok Ktis cools down, it will get thicker.




Related Recipe: Recipe for Cambodian Beef Sour Soup

daily value in percent

Total Carbohydrate: 27 g (10%)

Cholesterol 124 mg (41%).

45g 58 percent total fat

Saturated Fat (Saturated Fat) (Saturated Fat) (Saturated Fat) (Satur

5 g dietary fiber (eighteen percent)

50g of protein (100%)

Sodium 536mg (23% sodium)

18 g sugars (36% sugars)

Some of the links on this page are affiliate links. This means that if you click on the link and make a purchase, I will get an affiliate commission at no cost to you.

Khmer people always eat prahok ktis in the morning with their breakfast. It is a very common breakfast in khmer cuisine. Usually prahok ktis is served with banana, eggs, and rice. You can also have prahok ktis with any other food like fried noodles, fried eggs, chicken, or tofu.. Read more about prahok ktiss pronunciation and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.