chak ktis
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.
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Ingredients
- 500g
- 2 cups
- 2 tablespoons
- 2 stalks, bruised
- 4 cloves
- 3, sliced
- 1 teaspoon
- 4 leaves
- 1-2, chopped
- 1 tablespoon
- 1 tablespoon
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Cambodian (Khmer)
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
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.
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