
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…

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

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

Soto ayam is the Indonesian chicken soup, a clear golden broth perfumed with turmeric, lemongrass and shallot paste…

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…

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

Myanmar's coconut-chicken noodle soup, the dish closest in spirit to a Thai khao soi but with its own Burmese identity

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

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