Dishes and recipes

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A Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs.

A family of pounded Khmer herb and spice pastes that form the flavor base of many Cambodian dishes.

Lightly fermented rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.

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Curry, Steamed dish

Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs and steamed in banana leaf.

Curry

Mild Cambodian chicken curry built on red kroeung and coconut cream with root vegetables and eggplant.

Curry, Rice dish

Slow-braised pork belly stewed with ginger, pepper and palm sugar caramel.

Curry

Rich coconut beef curry with roasted spices and peanuts, associated with Cambodia's Muslim communities.

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Recipe

Kroeung

Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.

Recipe

Prahok Ktis

Ground pork simmered with lemongrass paste, chilli paste, prahok and coconut milk into a thick dip for fresh vegetables.

Recipe

Tuk Trey

Pounded garlic and chilli dipping sauce balanced with sugar, lime juice and fish sauce.

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