1 cup pea eggplant*
6 whole dried Bird’s Eye Chili
4 tablespoons olive oil
5 tablespoons Angkor Prahok Paste
4 tablespoons California chili powder
1 can (13.5 oz) coconut milk
3.5 ounces Angkor Lemongrass Paste
1 Tablespoon sugar
1 pound of ground pork
5 cloves of garlic (thinly sliced)
* Substitute pea eggplants with green peas
Garnish with julienned kaffir lime leaves and serve with steamed rice, crispy veggies, and lime or lemon.
Minced pork sautéed in lemongrass paste, chili, prahok and coconut milk, served with assorted crispy veggies (cucumber, radish, cabbage, bell peppers…)
Roast pea eggplant and bird’s eye chili in cast iron pan over med heat, set aside. In a small pot, heat oil, add prahok over medium-low heat, stir constantly until the mixture is bubbly. Add California chili powder, mix well, and continue stirring until paste is uniform without sticking to utensils.
Add the creamy part of the coconut milk (the top ½ can of can), stir constantly until the coconut cream turns into red oil. Add lemongrass paste, sugar and continue stirring until most of the water is dehydrated. Crush 5 kaffir lime leaves and add to the sauce, mix well. Add pork, turn the heat to med-high, stir occasionally to prevent burning on bottom of the pot.
After about 3 minutes, add eggplant and chili, mix well. Continue cooking for about 8-10 minutes until the pork is done and least 165ºF, stir occasionally. Add the remaining coconut milk continue cooking until softly bubble. Turn off the heat, add garlic, mix well.