
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

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

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

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

Classic Thai restaurant favorite with red curry paste

Gaeng phed gai, this classic Thai red curry features tender chicken simmered in a rich, aromatic coconut sauce infused…

Tom kha gai is a popular spicy coconut soup

A fragrant Vietnamese curry that blends French colonial influences with traditional Southeast Asian spicing

Mild yellow curry with Indian influences from turmeric and curry powder