
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

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

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

Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish

Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic…

A handheld pastry that looks like a Cornish pasty but tastes nothing like one

A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…

Chicken pieces simmer with onion, thyme, curry powder, salt and bay until tender; the cooking stock becomes the rice's liquid

This aromatic Thai-inspired soup combines tender chicken, rice noodles, and coconut milk in a flavorful curry broth

A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…

An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…