
Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

A thick, sweet Panang curry with peanuts, served over jasmine rice

Spicy, thin jungle curry from Chiang Mai, traditionally made with jungle ingredients and game meat

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

Chingri malai curry is one of those rare Bengali dishes that crosses the river: equally beloved in Kolkata's bonedi…

Goan fish curry is the dish that turns up at every Goan family lunch, a sharply acidic, deeply red coconut curry that…

This is a BBQ side built on the flavour profile of Thai green curry rather than a Thai curry itself

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…

Fresh grated coconut (or rehydrated desiccated coconut) is mashed with dried red chillies, salt and lime juice in a…

A vibrant Thai soup featuring prawns in a fragrant broth of lemongrass, coconut milk, and red curry paste

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

Spicy green curry with fresh bird's eye chillies