Cambodian Ground Pork with Coconut milk

Cambodian Ground Pork with Coconut Milk is a flavorful dish featuring a slow stir-fry of ground pork complemented by the creamy richness of coconut milk. It is served alongside fresh, crispy vegetables for a delightful combination of tastes and textures.

To prepare this dish, begin by heating oil in a pot or fry pan. Add lemongrass paste and fry it for about a minute. Next, add the ground pork and continue to stir-fry with the lemongrass until the pork is no longer pink. After this, introduce the coconut milk, sugar, and Khmer Prohok, blending them together and allowing the mixture to come to a boil while ensuring the pork is fully cooked. If the mixture becomes too thick, you can adjust the consistency by adding a bit of water.

Once the base is prepared, add in the tiny pea eggplants and red Thai chilies, ensuring they are well-mixed with the other ingredients. Let the dish cook for a few more minutes to allow the flavors to meld together. Taste the dish and adjust the seasoning according to your preference.

To serve, plate the Prohok Khtis alongside rice and any young vegetables of your choice. This dish offers a wonderful fusion of vibrant flavors and creamy textures, making it a delightful addition to any meal.

Ingredients

Directions to make Cambodian Ground Pork with Coconut milk

1. In a pot or fry pan heat oil until hot
2. Add lemongrass paste fry for a minute or so
3. Add ground pork stir fry with lemongrass until pork is no longer pink
4. Now add coconut milk, sugar, and Prohok.
5. Mix them all together let it boil and the pork is cooked (it it is too thick you can add a bit of water to it)
6. Now add tiny eggplants and chilies mix it well, let it cook for few minutes
7. Taste and adjust the flavor according to your liking

Serve Prohok Khtis with rice and any young vegetables you like

Enjoy

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