Prahok Ktis

Ingredients

• 400g minced pork belly, or minced pork with 20% fat
• 2 tbsp prahok (fermented fish paste), or 2 tbsp anchovy paste
• 3 stalks lemongrass, finely sliced
• 4 shallots, peeled
• 6 garlic cloves, peeled
• 3cm piece galangal, peeled
• 3cm piece fresh turmeric, or 1 tsp ground turmeric
• 4 dried red chillies, soaked in hot water for 15 minutes
• 4 makrut lime leaves, 2 whole and 2 finely shredded
• 400ml coconut cream
• 2 tbsp palm sugar
• 2 tbsp fish sauce
• 6 Thai aubergines, quartered
• 2 tbsp vegetable oil
• 1 cucumber, cut into batons
• 200g white cabbage, cut into wedges
• 150g long beans, trimmed
• 1 handful Thai basil leaves

Before you cook

• Soak the dried chillies in hot water for 15 minutes, then drain and remove the seeds if you want less heat.
• Pound or blend the lemongrass, shallots, garlic, galangal, turmeric, drained chillies and the two whole lime leaves into a smooth red kroeung paste.
• Mash the prahok with 2 tablespoons of water and pass it through a sieve to remove any bones.
• Cut the cucumber, cabbage and long beans into pieces for dipping and arrange them on a platter.

Steps

1. Heat the oil in a wide pan over a medium heat.
2. Add the red kroeung paste and fry for 5 minutes, stirring, until the raw smell goes and the paste deepens in colour.
3. Add the minced pork and break it apart with a spoon, cooking for 6 minutes until it is no longer pink.
4. Stir in the sieved prahok and cook for 2 minutes.
5. Pour in the coconut cream and bring it to a gentle simmer.
6. Add the palm sugar, fish sauce and quartered aubergines.
7. Simmer uncovered for 20 minutes, stirring every few minutes, until the aubergine is soft and the oil begins to separate and pool on the surface.
8. Taste carefully and balance with more palm sugar if the prahok is dominating too aggressively.
9. Stir in the shredded lime leaves and the Thai basil.
10. Spoon the hot dip into a bowl and serve with the platter of raw vegetables and a bowl of steamed rice.