Campfire Thai Red Curry

As the scamps get older, palettes are maturing and we can now all enjoy full bodied, spicy dinners. Thankfully, toning it down is a thing of the past, but the beauty of dishes like this is that you can dial the heat up or down depending on your tastes and how adventurous your own scamps are. Welcome to the glorious world of Campfire Thai Red Curry!

Years ago, when we were stuck in a culinary rut of sausages and mash, or fish fingers for kids teatime, we introduced "Eat Around The World", where each week we would pick a country, research their traditional dishes, cook them together and rate them - wish we had been blogging then as it would have been awesome! A joyous (and frankly genius) friend introduced the concept of "Drink Around The World" to go with it, and so the Camping Scamping HQ alcohol cabinet became well stocked and eclectic! Our Hawaiian Slow Cooked Kalua Pork was developed during this time, accompanied by lime and chive rice. We have dined all over the world (Russia, Fiji, Scotland, Cuba, Peru, France, Sardinia, China, Canada, Ghana, Malaysia, Sweden, Nepal etc etc etc). Some highlights were Brazil (Caipirinhas, Feijoada - a phenomenal pork and black bean stew and Brigadeiro - chocolate truffles!) and Vietnam (Gỏi Cuốn - Vietnamese spring rolls, Che Bap - a sweetcorn and tapioca pudding (seriously, jaw droppingly delicious!) and Saigon beers!). Give it a go - you won't look back. Thinking about it, I bet loads of these recipes could be tweaked for the open fire and would be great for camping. Oooooo....I spy a series of past Eat Around The World triumphs coming this way soon! But for now, Thailand and a glorious Campfire Thai Red Curry!

As always, amounts in all of our recipes are approximate (we are in a field after all!) - we are a family of four with healthy appetites and this does us fine. We avoid offering cooking times as it all depends on your fuel source and how intense the flames are - just double check that everything is cooked through and piping hot!

Cook how suits you in the environment you are in - campfire, camping stove or oven. It will be delicious either way! You know the mantra by now right - glowing embers and skillet all the way for Camping Scamping HQ!

Ingredients:

Chicken Breasts, cubed

Onion, sliced

Courgette, cubed (not a traditional ingredient, but good way to get some veggies into the scamps!)

Garlic, crushed

Red Peppers, sliced

Red Chillies, sliced

Coconut Milk

Thai Red Curry Paste (you could source the ingredients, pestle and mortar them up and be very virtuous, or accept that you are camping, grab a jar from the supermarket and spend more time scamping!)

Thai Basil, torn

Olive Oil

Method:

1. Saute the onions and garlic in olive oil until soft.

2. Add the chicken, stirring until browned.

3. Add the courgettes, peppers and chillies, stir and soften

4. Stir through the Thai red curry paste.

5. Pour in the tin of coconut milk and stir thoroughly. Bring to the boil and cook until the chicken is cooked through and there is no pink.

6. Sprinkle with Thai basil and sliced chillies

7. Serve with white rice.

This Campfire Thai Red Curry is such a simple and quick recipe. Go on, give it a go, your taste buds will thank you!