Coconut Milk and Prahok Dipping Sauce

MetroCooking DC
Coconut Milk and Prahok Dipping SauceRecipe

This super-hearty dip piles nicely on any crisp veggie. Our favorite? Endive, radish slices, and cabbage wedges.

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8.8 ounces Mince ground pork (400g)
3 tablespoons Yellow Curry Paste (kroueng)
3 Dried Red Chilis
2 tablespoons Prahok or Fish Sauce
Salt, to taste
1 teaspoon Palm Sugar
2 tablespoons Cooking Oil
1 7-ounce can coconut cream
2 pieces kaffir lime leaves


1. Process minced pork, yellow curry paste, red chili paste, and prahok. Season with salt and palm sugar.

2. Heat oil in a sauce pan over medium. Add pork mixture and sautee. Reduce heat and simmer.

3. Pour in coconut cream gradually. Add kaffir lime leaves.

4. Serve with steamed rice and a selection of delicious fresh crunchy vegetables like green cabbage, long beans, crispy butter lettuce, French breakfast radish.

Created date

September 2015