
Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
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Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

A thick, sweet Panang curry with peanuts, served over jasmine rice

Saturday-soup in Trinidad, Guyana and Jamaica is a category rather than a single recipe; the structure is always the…

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…

Spicy, thin jungle curry from Chiang Mai, traditionally made with jungle ingredients and game meat

I’m a big fan of Thai chicken satay with peanut sauce

Coconut rice represents the intersection of technique and flavor in Indian cooking

A luxurious, mildly spiced sauce with tropical fruit sweetness balanced by warm curry spices

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…

This aromatic Thai-inspired soup combines tender chicken, rice noodles, and coconut milk in a flavorful curry broth

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

BIR mango chicken curry is the British restaurant sweet-spicy curry with tropical fruit brightness, mango chutney and…

Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender