Ingredients
- Ground Pork - 1 lb
- Coconut Milk - 1 cup
- Prahok - 3 tablespoons
- Vegetable Oil - 2 tablespoons
- Garlic - 4 Cloves Crushed
- Shallots - 2 chopped
- Chilli - 2
- Brown Sugar - 1 tablespoon
- Fish Sauce - 2 tablespoons
- Lime - Juice of 1
- Cilantro - Garnish
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 4 cloves minced garlic and 2 finely chopped shallots to the skillet, stirring constantly until fragrant and lightly golden, 2-3 minutes.
3. Tip: Keep the heat medium to prevent burning—garlic can turn bitter if overcooked.
4. Add 1 lb ground pork to the skillet, breaking it up with a spoon, and cook until no pink remains, 5-7 minutes.
5. Stir in 3 tbsp prahok and cook for 1 minute to blend the flavors, mashing it slightly into the pork.
6. Pour in 1 cup coconut milk, stirring to combine, then reduce heat to medium-low and simmer for 10 minutes until the mixture thickens slightly.
7. Tip: Simmer gently to avoid curdling the coconut milk—a steady bubble is ideal.
8. Add 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 minced Thai chilies, stirring until the sugar dissolves, about 2 minutes.
9. Remove the skillet from heat and stir in 2 tbsp lime juice, mixing thoroughly.
10. Tip: Add lime juice off the heat to preserve its fresh, tangy flavor without cooking it out.
11. Transfer the dip to a serving bowl and garnish with ¼ cup chopped fresh cilantro.
12. Let the dip cool for 5 minutes before serving to allow the flavors to meld.