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
Chingri malai curry is one of those rare Bengali dishes that crosses the river: equally beloved in Kolkata's bonedi…
Trinidadian comfort food that brings together the East Indian and Afro-Caribbean strands of Trini cookery in one pan…
A Goan coconut masala paste is ground from soaked Kashmiri chillies, coriander seeds, cumin, peppercorns, garlic and…
A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
Cari ourite is the dish that turns up at every Mauritian fisherman's Sunday lunch, and at every Creole restaurant on the south coast
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
South Indian cooking leans heavily on the sour register — tamarind, kokum, curd, and lime do work that yoghurt and…
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce
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…
A fragrant Vietnamese curry that blends French colonial influences with traditional Southeast Asian spicing