
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

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…

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

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…

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

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

A Ceylon curry on a British restaurant menu doesn't claim to reproduce authentic Sri Lankan cooking, it's a BIR…

South Indian cooking leans heavily on the sour register, tamarind, kokum, curd, and lime do work that yoghurt and tomato…

BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…

Whole spices dry-toast until smoky, then grind to a Sri Lankan curry powder (coriander, cumin, fennel, cardamom…

Rich, slow-cooked beef curry with Persian influences, featuring cinnamon, cardamom, and cloves

Gaeng phed gai, this classic Thai red curry features tender chicken simmered in a rich, aromatic coconut sauce infused…