Ingredients
- 500g Diced Chicken Thigh
- 1 T sesame oil
- 1 large onion & 3 or 4 cloves of garlic
- Half a jar of Valcom Panaeng curry paste
- 1 can coconut cream plus one can filled with water or chicken stock
- 1 large Sweet Potato
- 3/4 cup of jasmine rice
Method
- Heat oil in a cast iron pot over hot coals on your camp fire and add sliced onion and crushed garlic. Cook on a medium heat until soft and fragrant.
- Add Panaeng curry paste and coconut cream and mix together. Fill the empty can with water or chicken stock and add to the pot. Simmer for around 20 minutes.
- Add peeled and chopped sweet potato and diced chicken. Cook over a slow heat with the lid on the pot for around 20 minutes.
- Add the rice to the pot and stir and simmer until thickened and the rice is cooked. Your one pot camp fire curry is cooked and ready to serve.
Product used in recipe
- Valcom - Curry Paste Panaeng