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
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…
In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves
Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic…
A handheld pastry that looks like a Cornish pasty but tastes nothing like one
A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…
Chicken pieces simmer with onion, thyme, curry powder, salt and bay until tender; the cooking stock becomes the rice's liquid
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…