1 - 1.

2 - Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.

3 - 2.

4 - Add 4 cloves minced garlic and 2 finely chopped shallots to the skillet, stirring constantly until fragrant and lightly golden, 2-3 minutes.

5 - 3.

6 - Tip: Keep the heat medium to prevent burning—garlic can turn bitter if overcooked.

7 - 4.

8 - Add 1 lb ground pork to the skillet, breaking it up with a spoon, and cook until no pink remains, 5-7 minutes.

9 - 5.

10 - Stir in 3 tbsp prahok and cook for 1 minute to blend the flavors, mashing it slightly into the pork.

11 - 6.

12 - Pour in 1 cup coconut milk, stirring to combine, then reduce heat to medium-low and simmer for 10 minutes until the mixture thickens slightly.

13 - 7.

14 - Tip: Simmer gently to avoid curdling the coconut milk—a steady bubble is ideal.

15 - 8.

16 - Add 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 minced Thai chilies, stirring until the sugar dissolves, about 2 minutes.

17 - 9.

18 - Remove the skillet from heat and stir in 2 tbsp lime juice, mixing thoroughly.

19 - 10.

20 - Tip: Add lime juice off the heat to preserve its fresh, tangy flavor without cooking it out.

21 - 11.

22 - Transfer the dip to a serving bowl and garnish with ¼ cup chopped fresh cilantro.

23 - 12.

24 - Let the dip cool for 5 minutes before serving to allow the flavors to meld.