Camp Cuisine: First Place Thai Chicken Curry

Dutch oven delights - always delicious! (photo by Kurt Kuznicki)

Here’s Brian’s prize-winning recipe for his Dutch oven Thai Chicken Curry - the first place entree at the National Public Lands Day 2012 Dutch Oven Round-Up!

Ingredients
2 shallots
1 stalk lemon grass
2 tablespoons vegetable oil
1 teaspoon salt (more to taste)
1 cup chicken stock
1 inch of galangal (Thai ginger)
4 kaffir lime leaves
6 bird’s eye chilis, bruised (or more to taste)
4 boneless breasts of chicken, cut into bite-sized pieces
1 red pepper, chopped
1 cup green beans, chopped
1-2 tablespoons red curry paste (more to taste)
1-2 tablespoons fish sauce (more to taste)
1-2 tablespoons sour tamarind soup base (more to taste)
1-2 tablespoons brown sugar
1 20-oz can of coconut milk
1 fresh lime
1 bunch Thai basil, chopped

1. Prep: Peel shallots and slice into thin rings. Thinly slice the lemongrass, from thin end until it starts to get thick and woody. Bruise the lime leaves and chilis. Cut the galangal into thin slices.

2. Heat the oil to medium heat in the Dutch oven, then add shallots and let them cook for 2-3 minutes. Then add lemongrass, lime leaves, chilis and galangal. Let them simmer for a few minutes to let the flavors out.

3. Then add the chicken stock and chicken pieces and let it all simmer for a few minutes. Then add coconut milk, curry paste, fish sauce and soup base. Cook all this at a low boil for 10-15 minutes, until the chicken is cooked through.

4. Add the red peppers, green beans and Thai basil, cook for 5 more minutes. Adjust your flavors. Squeeze lime into it. Sprinkle the remaining Thai basil and serve over rice.


This recipe will serve 4 to 6.