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

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

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

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

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

6. 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.

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

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

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

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

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

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