
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 fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs

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

Myanmar's coconut-chicken noodle soup, the dish closest in spirit to a Thai khao soi but with its own Burmese identity

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

Whole spices dry-toast until smoky, then grind to a Sri Lankan curry powder (coriander, cumin, fennel, cardamom…

Spicy green curry with fresh bird's eye chillies

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