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chak ktis

Name: chak ktis
Cuisine: Cambodian (Khmer)
Ingredients: 500g freshwater fish (such as catfish or snakehead); 2 cups coconut milk; 2 tablespoons prahok (fermented fish paste); 2 stalks, bruised lemongrass; 4 cloves garlic; 3, sliced shallots; 1 teaspoon turmeric powder; 4 leaves kaffir lime leaves; 1-2, chopped fresh chili; 1 tablespoon palm sugar; 1 tablespoon fish sauce

Chak ktis is a traditional Cambodian coconut milk-based curry, typically made with fish and flavored with prahok (fermented fish paste). It is a richly aromatic dish that showcases the balance of creamy, salty, and slightly sour flavors characteristic of Khmer cuisine. Often enjoyed as a main course, it holds cultural significance as a home-style comfort food deeply rooted in rural Cambodian culinary traditions.

11 ingredients

creamysavoryaromaticslightly sourspicy

Culinary DNA Preview

Cambodian (Khmer)85%

Indigenous15%

Ingredients

freshwater fish (such as catfish or snakehead)
500g
coconut milk
2 cups
prahok (fermented fish paste)
2 tablespoons
lemongrass
2 stalks, bruised
garlic
4 cloves
shallots
3, sliced
turmeric powder
1 teaspoon
kaffir lime leaves
4 leaves
fresh chili
1-2, chopped
palm sugar
1 tablespoon
fish sauce
1 tablespoon

Method

Steps not available

Origin Story

Chak ktis originated in the central plains of Cambodia as a way to utilize local freshwater fish and abundant coconut milk, reflecting the resourcefulness and flavor preferences of Khmer villagers. The use of prahok connects the dish to Cambodia’s long history of fermented fish condiments.

Culinary DNA

Ingredient ancestry breakdown

Cambodian (Khmer)85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

pounding simmering frying

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