Quick and Easy Camp Curry

What do you call it when you no longer have an RV, are awaiting on the arrival of the new rig, and decide to travel to your friend’s setup at a campground and cook lunch for everyone?

Camp Crashing!

This recipe is quick, easy, and chock full of amazing flavor with minimal heat and is a definite crowd pleaser. We’ve catered at SCUBA dive sites for groups in Washington and it has earned two thumbs up from young and old alike. Watch our video below as we Camp Crash and cook up the Curry for friends!

Ingredients

1 Zucchini

2 Bell Peppers of Your Choice (Red, Yellow or Orange work best)

4 oz Container Thai Kitchen Green Curry Paste (You Can use Red if you Prefer More Heat)

13.66 fl oz Thai Kitchen Organic Coconut Milk (unsweetened) (Use Coconut Cream if you Prefer)

1 lb Meat of your Choice (Hamburger, Chicken, Shrimp - Anything Goes) If using shrimp add it towards the end so it doesn’t overcook.

1-2 T Curry Powder

8 oz Pre Cooked Rice of Choice (Jasmine, White, Brown - Anything Goes)

Salt to Taste

Instructions

  1. Chop zucchini and peppers to the size of your liking and place in a bowl.

  2. Brown hamburger in skillet until cooked through. Drain fat.

  3. Sprinkle curry powder over protein and stir to combine.

  4. Add veges and saute for 5 minutes.

  5. Add entire container of curry paste. Allow paste and curry powder to cook for a minute or so.

  6. Add container of coconut milk to pan and stir to combine.

  7. Bring curry to simmer and stir often until veges are fork tender but still have a nice crisp to them. (Approx 8-10 minutes)

  8. Stir in pre cooked rice and allow to heat for a minute or so.

  9. Add salt to taste.