Coconut curries and the royal steamed fish custard

Cambodian curries are defined by kroeung—aromatic pastes of lemongrass, galangal, and makrut—and gentle heat. The emblem is amok trei (fish amok), a steamed curry set into a mousse-like custard, traditionally in banana leaves. It’s widely regarded as a national dish and traces to royal Khmer cookery, though its precise origins are debated across the region.