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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":514,"pronunciation":537,"substitutions":538,"slug":555,"title":556,"shortTitle":557,"nativeName":558,"countrySlug":559,"region":560,"baseServings":465,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":555,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Khmer somlar kari is milder, sweeter and more aromatic. Its base is kroeung — lemongrass, turmeric, galangal, kaffir lime peel and shallot — with only a little dried chile, where Thai red curry paste is chile-forward. Khmer versions also use more palm sugar and root vegetables, so the sauce is rounder and thicker, and they are frequently eaten with bread rather than rice.","How is Khmer curry different from Thai red curry?",{"answer":398,"question":399},"A visible layer of orange oil early on is intentional — that is how you know the paste has bloomed. A split at the end, where the sauce looks curdled and watery, means it boiled too hard for too long. Keep the curry at a lazy simmer with occasional bubbles, and if it does split, take it off the heat and stir in a spoonful of cold coconut cream to bring it back.","Why did my coconut sauce split into oil and liquid?",{"answer":401,"question":402},"Yes, and it is better for it. Cook it a day ahead up to the point of adding the long beans, cool and refrigerate. Reheat gently the next day and add the beans in the last few minutes so they stay green and snappy rather than khaki and soft.","Can I make this curry ahead for a party?",{"answer":404,"question":405},"No. It is one of the mildest curries in Southeast Asia, and children eat it. The warmth comes from a modest amount of dried chile in the paste plus black pepper. If you want heat, serve sliced bird's eye chiles or a chile-lime dip on the side rather than adding more paste, which would also make it saltier.","Is somlar kari very spicy?",{"answer":407,"question":408},"In Cambodia, very often yes. Bread came with the French colonial period and never left, and somlar kari with a torn baguette is standard at weddings and celebrations. Rice is equally acceptable at home. Try the bread once — the crust holds up to the sauce far better than you would expect.","Do I really eat curry with a baguette?",[410,411,412,413,414,415],"Do not shake the coconut milk cans. You want the thick cream from the top to fry the paste in — that separated fat is what carries the aromatics.","Wait for the oil to break out of the paste before adding anything else. It takes 5–8 minutes and the pan smell changes from raw and green to toasted and sweet.","Cut half the sweet potato into small dice and half into chunks. The small pieces melt and thicken the sauce; the chunks stay intact.","Chicken thighs, not breast. Breast turns dry and stringy in a 25-minute simmer while thigh meat only gets more tender.","Season at the end with fish sauce, palm sugar and lime in small increments — the curry should land sweet first, salty second, sour last.","If the sauce looks thin at the end, mash a few pieces of sweet potato against the side of the pot instead of adding starch.","🍛","Somlar kari is the curry Cambodians make for weddings, holidays and Sunday lunches, and it is noticeably gentler than anything across the Thai border. Kroeung and a small amount of red curry paste are fried in coconut cream until the fat splits out orange, then chicken, sweet potato and long beans go in and simmer until the potato is on the edge of collapse and starts thickening the sauce. It tastes sweet-savoury and heavily perfumed — lemongrass, lime leaf, coconut, the caramel note of palm sugar — with only a background warmth from chile. What surprises visitors is the bread: this is one of the few Southeast Asian curries habitually eaten with a French baguette torn up and dunked, and it works.","Curry arrived in Cambodia along the same trade routes that carried it through the rest of Southeast Asia, and the Khmer version kept the coconut and the aromatics while quietly dropping most of the heat. Compare somlar kari with a Thai red curry and the differences are structural rather than cosmetic: the Khmer paste is kroeung-led, built around lemongrass, turmeric and galangal, with dried chile playing a supporting role; palm sugar is used more generously; and root vegetables do half the work of thickening the sauce. The result is rounder and sweeter, closer in spirit to a Malaysian kari than to a fiery Bangkok curry.\n\nThe baguette is the more visible inheritance. France governed Cambodia from the 1860s until independence in 1953, and the bakery habit stuck permanently — num pang, the Khmer baguette, is everywhere, from morning sandwich carts to the basket that arrives with curry. Cambodians tear it, dunk it and use it as a spoon. Rice is served too, and nobody objects, but at a Khmer wedding the curry comes with bread and that is simply how it is done.\n\nSomlar kari also occupies a specific social role. It is celebration food — Khmer New Year, weddings, the ceremonies for ancestors — because it is rich, uses a whole bird or a good cut of beef, and can be scaled up in a single pot for a courtyard full of relatives. Home cooks make it with chicken thighs and whatever roots are cheap; sweet potato and taro are the usual choices, and both dissolve slightly at the edges to give the sauce its body. Add the long beans at the end so they keep some snap, and the finished bowl has three textures instead of one.","This curry improves overnight and keeps 3 days refrigerated — the sweet potato continues to thicken the sauce, so loosen it with a splash of water or coconut milk when reheating over low heat. It freezes for up to 2 months, though the sweet potato softens further and the coconut may look grainy on thawing; a gentle reheat with a whisk brings it back together. Do not boil it hard when reheating or the coconut fat separates and pools on the surface.",[421,422,423,424],"Blooms the paste in coconut cream until the oil splits — the step that separates a fragrant curry from a bland one.","Balanced for real Khmer proportions: kroeung leads, chile supports, palm sugar rounds it out.","Sweet potato is cut in two sizes so some of it dissolves into the sauce and some stays in whole pieces.","Works equally with baguette or rice, and explains why Cambodians reach for the bread.",[426,427,428],"Heavy pot or Dutch oven","Mortar and pestle or blender","Sharp knife",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},37,34,5,14,38,610,[437],"A warm baguette for dunking, or steamed jasmine rice, plus lime wedges and sliced fresh chile on the side.",[439,442,445],{"name":440,"description":441},"Somlar kari sach ko","The wedding-table version made with beef shin or brisket, simmered for well over an hour until the meat is spoonable.",{"name":443,"description":444},"Vegetarian somlar kari","Firm tofu, taro, pumpkin and green beans with soy sauce in place of fish sauce. The curry is sweet enough that it loses little.",{"name":446,"description":447},"Curry with rice noodles","Served over soft rice vermicelli instead of bread, closer to how it is sold at midday market stalls.",[449,455,461,464,469,472,475,482,487,490,494,497,501,505,507,510],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},3,"lemongrass","lemongrass stalks, tender part only, thinly sliced","piece","For the kroeung",{"qty":456,"ref":457,"name":458,"note":459,"unit":460,"group":454},15,"turmeric","fresh turmeric root, peeled","or 1 tsp ground turmeric","g",{"qty":456,"ref":462,"name":463,"unit":460,"group":454},"ginger","galangal, peeled and sliced",{"qty":465,"ref":466,"name":467,"unit":468,"group":454},4,"garlic","garlic cloves","clove",{"qty":450,"ref":470,"name":471,"unit":453,"group":454},"onion","shallots, peeled",{"qty":450,"ref":473,"name":474,"unit":453,"group":454},"kaffir-lime-leaves","kaffir lime leaves, ribs removed",{"qty":476,"ref":477,"name":478,"note":479,"unit":480,"group":481},2,"curry-paste","red curry paste","Khmer kari paste if you can find it, otherwise Thai","tbsp","For the curry",{"qty":483,"ref":484,"name":485,"unit":486,"group":481},800,"coconut-milk","full-fat coconut milk, cream and thin liquid kept separate","ml",{"qty":483,"ref":488,"name":489,"unit":460,"group":481},"chicken","boneless chicken thighs, in large chunks",{"qty":491,"ref":492,"name":493,"unit":460,"group":481},400,"sweet-potato","sweet potato, half diced small and half in chunks",{"qty":495,"ref":470,"name":496,"unit":453,"group":481},1,"onion, cut in thick wedges",{"qty":498,"ref":499,"name":500,"unit":460,"group":481},200,"green-beans","long beans or green beans, in 5 cm lengths",{"qty":476,"ref":502,"name":503,"unit":480,"group":504},"fish-sauce","fish sauce","To season",{"qty":476,"name":506,"unit":480,"group":504},"palm sugar, chopped",{"qty":495,"ref":508,"name":509,"unit":453,"group":504},"lime","lime, juiced",{"qty":511,"name":512,"unit":513,"group":504},null,"salt","to taste",[515,518,523,526,530,534],{"text":516,"title":517},"Pound the lemongrass, turmeric, galangal, garlic, shallots and lime leaves to a coarse damp paste in a mortar, or blitz in a small blender with a spoonful of coconut cream to get it moving. Scrape down the sides until no fibres remain.","Make the kroeung",{"tip":519,"text":520,"title":521,"timerSeconds":522},"If the paste starts sticking and darkening too fast, drop the heat rather than adding liquid — you want it frying, not steaming.","Spoon the thick coconut cream into a heavy pot over medium heat and let it bubble until it looks oily and slightly grainy. Add the kroeung and red curry paste and fry, stirring, for 5–8 minutes, until orange oil separates at the edges and the raw grassy smell turns toasted and sweet.","Bloom the paste",420,{"text":524,"title":525},"Add {qty:chicken} of chicken thigh chunks and turn them in the paste for 3–4 minutes, until every piece is coated in orange and the outsides have turned opaque. Do not let the pot cool down enough to release a pool of liquid.","Brown the chicken",{"text":527,"title":528,"timerSeconds":529},"Pour in the thin coconut milk, add the sweet potato and onion wedges, and bring to a lazy simmer. Cook uncovered for 20–25 minutes, until the small dice of sweet potato has dissolved into the sauce and the chunks are tender to a knife tip.","Simmer with the roots",1350,{"text":531,"title":532,"timerSeconds":533},"Stir in the long beans and cook 4–5 minutes more, until they are bright green and still have a slight snap. Season with fish sauce, palm sugar and lime juice, tasting between additions — aim for sweet first, then salty, then a lift of sour at the back.","Add the beans and season",270,{"text":535,"title":536},"Take the pot off the heat and let it stand 5 minutes so the sauce thickens and settles. Serve in bowls with a torn baguette for dunking or a plate of jasmine rice, with lime wedges and sliced chile on the table.","Rest and serve","som-LAH kah-REE",[539,543,547,551],{"note":540,"swap":541,"original":542},"Thai paste is much hotter and saltier — use half as much as you would in a Thai curry and add a teaspoon of ground turmeric to get closer to the Khmer profile.","Jarred Khmer kroeung, or 2 tbsp Thai red curry paste plus extra lemongrass and turmeric","Fresh kroeung",{"note":544,"swap":545,"original":546},"Green beans cook slightly faster, so add them 2 minutes later than the recipe says.","Green beans, cut in 5 cm lengths","Long beans (snake beans)",{"note":548,"swap":549,"original":550},"Taro is the more traditional choice in Cambodia and breaks down more, giving a thicker, slightly slippery sauce.","Taro, pumpkin or waxy potato","Sweet potato",{"note":552,"swap":553,"original":554},"Palm sugar is less sweet and more caramelly, so if you use brown sugar start with three-quarters of the quantity.","Light brown sugar or coconut sugar","Palm sugar","khmer-red-curry","Somlar Kari (Khmer Coconut Chicken Curry)","Somlar Kari","សម្លការី","cambodia","Phnom Penh",25,40,"medium",[565],"main",[567,568],"gluten-free","dairy-free",[488,484,492,451,499],[571,574,576,578],{"alt":572,"src":573},"Bowl of Khmer coconut chicken curry with sweet potato and long beans, a torn baguette resting on the rim","\u002Fimages\u002Frecipes\u002Fkhmer-red-curry\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fkhmer-red-curry\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fkhmer-red-curry\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fkhmer-red-curry\u002Fhero-1x1.jpg",[581,582,583,584,585,586,587],"somlar kari","khmer curry","cambodian curry","coconut chicken curry","kroeung","khmer red curry","cambodian food","2026-08-20","dishroute-kitchen","The mild, sweet Khmer curry: chicken, sweet potato and long beans simmered in coconut cream with lemongrass kroeung and red curry paste, and eaten by dipping in a baguette.",{"en":592},"\u002Frecipe\u002Fkhmer-red-curry",{"items":594,"total":808,"page":495,"limit":869,"hasMore":870},[595,624,655,683,711,741,770,803,831,859],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":559,"region":600,"baseServings":465,"prepMinutes":601,"cookMinutes":561,"difficulty":563,"course":602,"diet":603,"mainIngredients":605,"images":608,"keywords":618,"publishedAt":588,"updatedAt":588,"authorSlug":589},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី","Tonlé Sap Basin",30,[565],[567,568,604],"pescatarian",[606,484,451,457,607],"white-fish","eggs",[609,612,614,616],{"alt":610,"src":611},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[619,620,621,622,585,623,587],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","banana leaf",{"slug":625,"title":626,"shortTitle":627,"nativeName":628,"countrySlug":559,"region":560,"baseServings":465,"prepMinutes":561,"cookMinutes":561,"restMinutes":629,"difficulty":630,"course":631,"diet":633,"mainIngredients":634,"images":638,"keywords":648,"publishedAt":588,"updatedAt":588,"authorSlug":589},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក",480,"easy",[632,565],"breakfast",[568],[635,636,484,466,637],"pork-shoulder","jasmine-rice","carrot",[639,642,644,646],{"alt":640,"src":641},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[649,650,651,652,653,654,587],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":559,"region":660,"baseServings":465,"prepMinutes":561,"cookMinutes":456,"difficulty":563,"course":661,"diet":662,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":588,"updatedAt":588,"authorSlug":589},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",[565],[568,604],[664,665,466,502],"crab","black-pepper",[667,670,672,674],{"alt":668,"src":669},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[677,678,679,680,681,682,587],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":559,"region":560,"baseServings":465,"prepMinutes":688,"cookMinutes":456,"restMinutes":601,"difficulty":630,"course":689,"diet":690,"mainIngredients":691,"images":694,"keywords":704,"publishedAt":588,"updatedAt":588,"authorSlug":589},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",20,[565],[568],[692,665,508,607,693],"beef-chuck","tomato",[695,698,700,702],{"alt":696,"src":697},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[705,706,707,708,709,710,587],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":559,"region":560,"baseServings":465,"prepMinutes":688,"cookMinutes":432,"difficulty":630,"course":716,"diet":719,"mainIngredients":720,"images":724,"keywords":734,"publishedAt":588,"updatedAt":588,"authorSlug":589},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",[717,718],"appetizer","side",[567,568,604],[721,722,508,502,723],"mango","peanuts","thai-basil",[725,728,730,732],{"alt":726,"src":727},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[735,736,737,738,739,740,587],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":559,"region":600,"baseServings":465,"prepMinutes":746,"cookMinutes":747,"difficulty":748,"course":749,"diet":750,"mainIngredients":751,"images":753,"keywords":763,"publishedAt":588,"updatedAt":588,"authorSlug":589},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក",45,35,"hard",[565],[567,568,604],[752,606,451,457,484],"rice-noodles",[754,757,759,761],{"alt":755,"src":756},"Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and 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