Serves 2
This is a great recipe for the van, it takes around 20 minutes from start to finish (or much longer if you cook it outside in the wind like we all did) and tastes far better than anything from a jar. Although you can make your own thai green curry paste it is a lengthy process and requires a lot of ingredients and so we recommend using a good thai green paste. A tub of the paste will make many many currys and individual portions can be put in small jars or clingfilm for travelling light. If you really fancy making your own then there is a great recipe here but it will need prep before you go away and to be stored in a fridge: BBC Green Curry Paste
Ingredients
- 1 Tin of Coconut milk (higher coconut milk percentage is recommended)
- Thai green curry paste (we use Mae Ploy brand, you can make your own paste but trust me for its a lot of work for a camper).
- Fish Sauce (nam pla)
- 1 Lime
- 300g Chicken chopped into small pieces
- A red pepper
- A yellow pepper
- 1 small red chilli (for decoration or an extra kick)
- Feel free to add extra veg of choice
Instructions
- Open the windows or even a door
- Warm a wok or pan on a medium heat
- Add a heaped teaspoon of thai green paste to the hot pan (less if you want a less spicy dish)
- Move the paste around the hot pan to release the spices, about 1 minute will be fine
- Once you can smell the spices, add the tin of Coconut milk and bring to a simmer.
- Add the chicken pieces raw to the simmering coconut milk
- Simmer for ten minutes.
- If you are cooking rice add it now into boiling water and cover the pan with a lid. Alternatively microwave rice sachets can be stir fried or even mixed in with the curry at the end.
- Add the two sliced peppers, simmer for another ten minutes. We also like to add green beans or brocolli to ours.
- Zest the lime into the curry, then squeeze the juice too
- Add a splash of fish sauce and taste the sauce. The aim is to get that perfect balance between the zestiness of the lime and the saltiness of the fish sauce. Fish sauce is very strong so only add a little at time, stir and taste after each splash. It should start out sharp (lime) and the fish sauce will knock that back.
- Around 20 minutes should have now elapsed, check the chicken is cooked through. Add some coriander to taste.
- Serve in a bowl on a bed of rice, top with red chilli slices for decoration.
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