Prahok Ktis Recipe | Authentic Cambodian Fermented Fish Dip

Ingredients

• 1/2 lb (8 oz) ground pork (high quality, preferably heritage breed)
• 2 tbsp prahok (fermented Cambodian fish paste, rinsed and finely chopped)
• 1/2 cup coconut cream (full fat, unsweetened)
• 1/2 cup coconut milk (full fat, unsweetened)
• 2 tbsp palm sugar (finely grated or chopped)
• 2 tbsp fish sauce (premium quality)
• 1 tbsp vegetable oil (neutral, such as grapeseed or sunflower)
• 3 cloves garlic (minced)
• 2 shallots (finely minced)
• 1 stalk lemongrass (white part only, finely minced)
• 1 tbsp galangal (peeled and finely minced)
• 2 kaffir lime leaves (very finely sliced)
• 2 Thai bird's eye chilies (finely sliced, adjust to taste)
• 1/4 cup roasted peanuts (coarsely crushed)
• 1/4 cup fresh cilantro leaves (roughly chopped)
• 1/4 cup fresh Thai basil leaves (roughly chopped)
• 1/2 cup cucumber (thinly sliced, for garnish and serving)
• 1/2 cup assorted fresh vegetables (such as long beans, cabbage, or jicama, cut for dipping)