Add some simple Asian flavors to your next trip with a red Thai curry which is deceptively easy to cook.

Many ingredients can be canned making it easier to manage while camping, or if travelling just needing to get the fresh meat.

Although this can be cooked on a variety of outdoor methods like a cooking fire, it is ideal for a traditional two burned camp stove, one burner for the curry, the other the rice.

Recipe Directions

1. In one pot place the rice on to cook as per the packet instructions.

2. In the second pot over a low temperature, saute the curry paste. When hot an sizzling add the cubed chicken.

3. When the chicken is just about cooked through add the red bell pepper.

4. When the red bell pepper has softened stir in the coconut cream and bamboo shoots. Half fill the empty can and rinse any remaining cream off the sides, then tip this also into the curry.

5. Bring the curry to a gentle simmer but don’t boil. Let it simmer for at least 10 minutes, or until the rice is ready.

6. Just before serving stir through some cilantro leaves. Serve on a plate next to the rice.