Recipe | Thai green curry with lemongrass jasmine rice
Campfires aren't all about sausages, bacon and s'mores. Time to wow your cooking companions with the first of our posh campfire recipes.
Prepare the curry paste before you head out to camp and turn up the heat around the campfire with this hot and creamy Thai green curry.
1 tablespoon (a good drizzle) of vegetable oil
500g diced chicken breast
300g diced aubergine
200g baby corn
1x400ml tin coconut milk
400g jasmine rice
2 lemongrass stalks, bruised
2-3 kaffir lime leaves
40g chopped coriander
For the curry paste
1 lemongrass stalk
1-3 green chillies
1 shallot, finely chopped
2 garlic cloves
A 2.5cm piece of peeled fresh ginger
50g fresh coriander
1/2 tablespoom ground cumin
2 tablespoons sugar
3-4 tablespoons coconut milk
Salt and pepper
1. Firstly, make the curry paste. Put the lemongrass, chilli, shallot, garlic, ginger, coriander, cumin and sugar in a food processor or blender or a pestle and mortar. Blend or grind into a paste using a little coconut milk to bind the ingredients together. Season to taste.
2. Heat the oil in a frying pan, add the chicken and fry for about 10 minutes, until browned. Add the curry paste and cook for about two minutes.
3. Add the diced aubergine, baby sweetcorn and the coconut milk and leave to simmer for 30-40 minutes.
4. Meanwhile, put the rice, lemongrass, lime leaves and water in another saucepan and bring to the boil. Cook the rice for about 10 minutes, or until light and fluffy. Drain the rice, serve with lashings of curry and top with chopped coriander.
If you can't get hold of kaffir lime leaves, half a lime added to the rice during cooking will work just as well.
You can of course make this without the chicken to create a great vegetarian dish.
It may look like a lot of ingredients but the curry paste can be made up to one week in advance, refrigerated and then taken on camp with you.
Want more recipes like this one?
This recipe was taken from The Essential Camping Cookbook that is available to purchase at Scout Shops.