Add some simple Asian flavors to your next camping trip with a Red Thai Curry which is deceptively easy to cook. It is perfect for a two-burner camp gas stove.
In the small pot place the rice on to cook as per the packet instructions.
In the large pot over a low temperature, saute the curry paste. When hot and sizzling add the cubed chicken.
When the chicken is just about cooked through add the red bell peppers.
When the red bell peppers have 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 into the curry.
Bring the curry to a gentle simmer but don’t boil. Let simmer for at least 10 minutes, or until the rice is ready.
Just before serving stir through some cilantro leaves. Serve on a plate next to the rice.