
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 a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country

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

A vivid green masala is ground from coriander leaves, mint, green chilli, garlic, ginger, cumin, peppercorns and clove with palm vinegar

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…

A creamy, nutty British-Indian korma that uses both block coconut and coconut flour for depth and body

A xacuti masala is built by dry-roasting fresh coconut to a deep mahogany brown alongside a long list of whole spices…

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

Chicken thighs are marinated overnight in a yogurt-and-vinegar paste with a freshly-ground Goan masala (Kashmiri…

A Goan coconut masala paste is ground from soaked Kashmiri chillies, coriander seeds, cumin, peppercorns, garlic and…

A bright green masala paste of coriander, mint, green chilli, ginger and garlic is ground with a splash of vinegar

A clear, golden chicken broth fortified with a freshly pounded turmeric, lemongrass and shallot paste, finished with…