Add lemongrass paste to this Cambodian Prohok Kreoung dish, which is quite similar to Prohok Khtis. Serve with green mango or other veggies of your choice.
1/3 cup of lemongrass paste
3/4 cup of coconut milk
A little less than 1 lbs of ground pork
1 ½ tablespoon of sugar (more or less up to you)
2 tablespoon of good prahok (more or less up to you)
4 to 5 fresh Thai chilies (more or less up to you)
1/3 cup of little pea eggplants
For the lemongrass paste
1 stalk of lemongrass sliced thin
3 kaffir lime leaves sliced thin
1 sliced of galangal
1 red dried Mexican chili (soaks then slices thin)
3 to 4 cloves of garlic
In a Mortar Pestle pound all the ingredients to paste set aside
How to Make Cambodian Prohok Kreoung
1 tablespoon of oil in a fry pan or sauce pan over medium heat
Fry the ground pork until it is almost done.
Cook for 2 minutes after adding the lemongrass and coconut milk mixture to the ground pork.
Cook till the prohok is done and the pea eggplants are cooked, then add the sugar and Thai chilies.
Adjust the flavor to your liking by adding water to thin or thicken your Prohok Kreoung.
Remove from the heat and serve over rice, green mango, green tamarind, or any other green veggies you want.