Red Curry

With limited burner space while camping, single pot meals are a great solution and curries work especially well. Recently I have started cooking a simple red curry on our trips. The base ingredients are Thai Kitchen Red Curry Paste and coconut milk. For curries I prefer to use light coconut milk which includes 60% less fat. For this curry use the following ingredients:

• 2 Tbsp Thai Kitchen Red Curry Paste (½ of a 2 oz bottle)
• 2 13 oz Cans Thai Kitchen Organic Lite Coconut Milk
• 3 boneless chicken breasts
• 1 Large Onion
• 2 Large Potatoes
• 1 Large Yellow Bell Pepper for color
• Cooked White Basmati or Jasmine Rice

When cooking in a camp kitchen I always work with any meats last. This strategy works well with this meal First, chop the onions medium-fine. Then add a few Tbsp of olive oil to a large heated skillet or pot, then add the onions.

While the onions are cooking, slice the potatoes into 1/2” cubes and then add to pot. Slice the bell pepper into narrow slivers and set aside. Next, slice the chicken breasts into narrow slivers across the grain. Add the chicken to the saute and continue to stir until the chicken has turned mostly white.

Add the coconut milk and the curry paste and continue stirring until the curry paste is mixed in. If you like a hot curry, now is the time to add some ground red chilies.

Simmer the curry for about 30 minutes to ensure that all the chicken is cooked then serve over a bed of rice.

Servings – 4

Time – 45 Minutes