G'day everyone, hope you enjoy this episode of Camp Cooking w/ Josh!
I'm a third year apprentice chef and want to show everyone that delicious meals aren't hard to cook.
I'm hoping to bring you guys some different recipes that aren't shown as much and that are easy to follow and replicate yourself.
Hope you all enjoy the video and here's the recipe
Ingredients
2 large onions (sliced)
3 small carrots (sliced)
1 large capsicum (sliced)
2 medium potatoes (diced)
2 tbsp crushed garlic
2 tbsp crushed ginger
3 tbsp panang curry paste
2 400ml tins coconut milk
1 1/2 cups jasmine rice
1 7/8 cups water
1 lime
2 tbsp peanut butter
1 tbsp soy sauce
2 tbsp brown sugar
500g meat of choice
Method
1 - Heat camp oven over medium high heat, sear off meat (unless using fish) until brown, remove from pan.
2 - Fry the onion carrot and capsicum for 2-3 minutes then add the potato. After another 2-3 minutes add the garlic, ginger and curry paste, let fry for 3 minutes.
3 - While veg is frying add your rice and water to a saucepan and set over high heat until it reaches the boil, once boiling cover and reduce heat to low, set timer for 12 mins.
4 - After beggies have finished frying add coconut milk and add the meat back in. Cover and cook until rice is ready
5 - After 12 mins turn the heat off on your rice.
6 - Just before the rice is done add the lime juice, peanut butter, soy sauce and brown sugar to curry, adjust seasoning then serve on a bed of rice.
10 сен 2021
