Red Curry Chicken - Dutch oven

Going Camping does not mean Hamburgers and Hot dogs. Preparing a great meal requires a little bit of planning and perpetration. This is a very easy receipt to prepare at your camp site because you only need a Dutch oven, knife and cutting board. All the ingredients are canned with the exception of the Fresh frozen and chicken, carrots, Chili peppers and Lime leaves.

The day before steam Jasmine Rice and put in gallon zip-loc bags

This receipt will serve 14 – 16 Hungry adults

Ingredients

8 lbs of boneless skinless chicken thighs

1 Can of Red Curry Paste (any brand will do)

4 16 oz cans of Coconut Milk – Use Mae Ploy if your find it

2 Cans Baby Corn

2 Cans Bamboo Shoots – strips or slices

1 Can Chicken Broth

16 Fresh Kaffir Lime leafs

8 Extra large carrots

15 Cups Jasmine Rice

Seasoning

3- 4 Thai Red or Green Chili Peppers or as many of you like

Several shakes of Fish Sauce (nam pla) – prefer Three Crabs Brand

Crushed peanuts

Method

Gather Your ingredients
Get your Chuck box and Stove setup Start a large pile of Charcoals
Cut up Chicken into bite size chunks Cut up Carrots
Cook 1 can of Coconut milk until oils of milk rise to the top. Combine 1 can of Red Curry and mix together.
This is the Easy part Since we are using 2 - 14 Dutch Add cooked curry milk Add raw chicken Add remaining coconut milk Add Baby corn Add Bamboo Shoots Add Chicken Broth
Place ~ 10 coals on Dutch oven lid Simmer for about 1 hour. Keep stirring every 10 minutes. Seasoning is added at the end of the cook Add 10 Kaffir Lime leaves Add 5 – 7 shakes of Fish sauce Add a large hand full of crushed peanuts Let simmer for another 10 minutes Once you see the oils rise to the top your done
Plate over Jasmine Rice. Oooo so good