Recipes from Cambodia
Cambodian cooking quietly balances sweet, salty, sour and herbaceous — fish amok steamed in banana leaf, fresh chili and lime alongside every plate. Lemongrass, palm sugar and prahok do the heavy lifting.
-
Amok
Amok is Cambodia's most celebrated dish — a steamed fish curry made with coconut milk, kroeung paste, and kaffir lime leaves, traditionally cooked and served…
-
Lok Lak
Lok lak is Cambodia's best-known beef dish, born from the confluence of French colonial cooking and Chinese immigrant techniques.
Flavours of Cambodia
The cuisine of Cambodia is built on lemongrass, chilli, coconut milk, fish sauce and fresh herbs. The 2 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Cambodia to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Amok, Lok Lak. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Cambodia to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Cambodia, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.