Chicken Coconut Curry with Tumeric Rice and Sesame-Orange Crispy Cabbage Salad.
Camp move meal i.e. quick and easy to make in a half-set-up kitchen.
Curry: brown some meat or tofu in coconut oil with roughly chopped veggies. I used onions, carrots, cabbage, mushrooms, and some green things added towards the end to keep them vibrant. Add minced garlic and ginger, brown, and dump in a bunch of coconut milk or cream. Thin to desired consistency with broth or water. Season to taste with curry powder, tumeric, cayenne, soy sauce, pepper, and chili paste. Add some diced potatoes if you'd like. Simmer 15-30 minutes, covered, until meat and veggies are cooked to your liking. Stir in broccoli, peas, and lime juice. Cook 5 minutes, taste, re-season, and serve with rice, cilantro, lime wedges, and salad.
Tumeric Rice: carmelize some diced onion in a dutch oven. Add a bunch of minced garlic and ginger and cook until fragrant. Add rice, toss to coat, and cook on low until rice is golden and nutty. Add in salt, pepper, cayenne, and a lot of tumeric. Mix to coat. Add the specified quantity of broth or water. Broth makes rice better. Cook until rice is tender, fluff with a fork, and serve.
The salad involves a bunch of shredded veggies, butter-fried ramen noodles and slivered almonds, and a dressing made with sesame oil, orange juice, and grated ginger.
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