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Coconut Milk and Prahok Dipping Sauce

This super-hearty dip piles nicely on any crisp veggie. Our favorite? Endive, radish slices, and cabbage wedges. Learn more about MetroCooking DC 2016!


  • 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

How to Make It

  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.