
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

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

Chicken cafreal is the vivid green Goan-Portuguese dish that traces its roots through the Portuguese colony at…

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…

Chicken xacuti is the deep dark Goan curry built on a roasted-coconut masala that takes the coconut almost to the burnt…

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

A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs

The chicken marinates in coconut milk, lime juice, garlic and a couple of crushed chillies

Goan chicken biryani is the Goan twist on the great Mughal layered rice, the dish that runs vinegar and coconut milk…

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

A wet jerk paste: scotch bonnet chillies, garlic, ginger, spring onions, thyme, allspice (whole or ground), brown sugar…

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…