Thursday, September 20, 2012

Thai Curry (Chicken or Tempeh version)

Prep time: 20 mins Cook Time: Vegetarian Version 20-30 mins Chicken Version 30-45 mins
Meal for 4, Can be made indoors or outdoors. One thing I am known for is creating epic camp meals, I like to cook most over a fire, however this meal was created on a 1/2 grill and 1 burner coleman stove and rice was cooked over the campfire.

2 cups Organic Brown Rice
 4 cups Water

Organic Coconut milk
2 cloves Minced Garlic
2 Medium potatoes diced
2 carrots diced
5 tbls curry powder
2 tsp cayenne pepper
2 tsp salt
1 tsp ground pepper
1 tsp sesame oil
1/4 tsp cardamom
pinch cinnamon
Splash fish oil
1/2 cup peanut butter

Chicken for 4
or 1 pkg tempeh
Pre marinade however you like, tastes great in coconut sauce.

1) Cut potatoes and carrots, start sauteing in small wok on medium heat. This is a good time to start chicken cooking and water for rice started.

2) Prep onions and garlic for stir fry. Add in to dish in about 10 mins. I sauteed some bell peppers too, however they were on the side and not in the dish.

3)  Start sauce, add all ingredients and taste . Start tempeh, add rice to water and reduce heat to low. 4) Add garlic and onion to stirfry. Once onions are clear, add coconut milk sauce over your stirfry.  
5) When all elements of meal are complete, it is ready to serve. Enjoy at home or at your picnic table! Thanks for stopping in, come back soon to see what we are up to next! And please subscribe or follow me  if you like this blog, thanks for your support!

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