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17 recipes

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Amok Trey

Amok Trey

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country. You start by pounding kroeung fresh in a mortar (the paste of lemongrass, galangal, turmeric, garlic, shallots, kaffir lime zest and coriander root that defines Khmer cooking, and that no shop-bought paste comes close to matching). The kroeung fries briefly to bloom its aromatics, coconut cream and stock loosen it, and eggs whisk in to set the eventual custard. Chunks of firm white fish fold through with chopped greens (traditionally noni leaves, with spinach or chard standing in), and the whole mix spoons into banana-leaf cups (or small ramekins). Twenty minutes in a steamer turns the custard just-set around the soft fish, and the banana leaves perfume everything. Served from the parcels with steamed rice and a wedge of lime.

Cambodian 55 minutes Serves4
Asun (Spicy Smoky Goat Meat)

Asun (Spicy Smoky Goat Meat)

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min). Lifts out; pats dry; grills over high heat (or under a hot grill / on a griddle pan) till charred (8-10 min). Pepper base: scotch bonnet, red pepper, onion, garlic blitz to paste; sautés in oil with curry powder, thyme, ginger till fragrant. Charred meat tosses in the pepper paste; cooks for 5 minutes more; tops with fresh chopped onion. Eats hot.

Snacks 1 hour 35 minutes Serves4
Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

I’m a big fan of Thai chicken satay with peanut sauce. Although it isn’t necessary, it is best to marinate the chicken for at least a day. You could get away with 30 minutes but a longer marinating time will get you much tastier results. As the chicken soaks up that incredible marinade, it not only tenderizes it but makes it much juicier when cooked. This recipe could be used with thinly sliced pork or beef, both are also popular at Thai restaurants and takeaways. Pork is the meat of choice in Thailand but chicken is the most popular in the UK. I also like to serve this dish with cucumber and chilli relish.

Starters 35 minutes Serves6
Thai Red Curry

Thai Red Curry

Gaeng phed gai, this classic Thai red curry features tender chicken simmered in a rich, aromatic coconut sauce infused with homemade red curry paste. The chilli paste that forms the basis of this dish has superb flavour and is worth making in quantity, as it's useful in all sorts of spicy dishes. Taking the extra time to pound herbs and spices using a mortar and pestle releases their fragrances perfectly, creating an authentic, restaurant-quality curry.

Thai 45 minutes Serves4-6
Tom Kha Gai Soup (Chicken, Galangal and Coconut Soup)

Tom Kha Gai Soup (Chicken, Galangal and Coconut Soup)

Tom kha gai is a popular spicy coconut soup. The tasty broth is more important than what you put into it as a main ingredient, which in this case is chicken, although you could substitute prawns (shrimp) to make tom kha goong, or meaty white fish. You could also leave the meat out and make it into a vegan soup, adding whichever vegetable you like or even fried tofu. If you want to have this as a main dish, you could add other ingredients such as noodles to make the soup more filling.

Soups 20 minutes Serves4-6
Vietnamese Chicken Curry

Vietnamese Chicken Curry

A fragrant Vietnamese curry that blends French colonial influences with traditional Southeast Asian spicing. This dish showcases the Vietnamese love of balance, aromatic spices like star anise, cardamom, and cinnamon partner with earthy lemongrass and fresh chillies. The result is a warm, comforting curry with subtle sweetness and complex layered flavours. Even though Vietnam was colonized by the French, the traditional cuisine has more in common with their Chinese neighbours.

Vietnamese 45 minutes Serves4