This Cambodian chicken curry recipe makes one of Southeast Asia’s most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies. When Terence … Read more
Our Cambodian fish amok recipe is traditional – an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe that if it’s not properly steamed, it’s not amok trei, a steamed fish curry. ‘Amok’ means to steam in banana leaves in Khmer and many Cambodians believe this refined … Read more
Amok trei or fish amok is a Cambodian steamed fish curry with an almost mousse-like texture when cooked properly. Travellers to Cambodia are told by tour guides and hotel and restaurant staff that fish amok is Cambodia’s national dish and a must-try specialty when visiting the Kingdom. But how do you know that what you’re … Read more
The Cambodian curry paste called kroeung, along with prahok (fermented fish paste), is one of the distinctive signature ingredients in the Khmer kitchen. Flavouring more than just curries, everything from soups to stir-fries, the characteristics of a good kroeung are a source of immense pride for a good Cambodian cook. With a base of lemongrass, … Read more
This Beef Panang Curry Recipe – a traditional Thai Phanaeng Nua recipe that often simply appears as a Penang Curry recipe in Thai cookbooks – comes courtesy of one of our favourite Thai chefs, Ian Kittichai. It’s probably a little too soon in our Year of Asian Cookbooks project for me to be confused by … Read more