
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

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

Chingri malai curry is one of those rare Bengali dishes that crosses the river: equally beloved in Kolkata's bonedi…

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

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

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

Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft

Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender

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…

A spice paste of green chillies and aromatics blends fresh (or starts from a good Thai paste with fresh additions)

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

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