
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

Rice flour, turmeric, coconut milk and water make a thin yellow batter

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

Onion, garlic and tomato cook in oil until softened

Saturday-soup in Trinidad, Guyana and Jamaica is a category rather than a single recipe; the structure is always the…

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…

Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…

Chicken xacuti is the deep dark Goan curry built on a roasted-coconut masala that takes the coconut almost to the burnt…

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

Ginataang gulay is the Filipino vegetable curry, a coconut-milk stew of squash, beans and aubergine that anchors the…

Goan chicken biryani is the Goan twist on the great Mughal layered rice, the dish that runs vinegar and coconut milk…

Goan coconut rice is the side dish that turns plain basmati into something faintly sweet and warmly spiced, the rice…

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