Made this yesterday, absolutely awesome if u like em hot.
750g diced chicken breast
2 cups snow peas
2 cups sliced red capsicum
1 onion, sliced
1 tin water chestnuts
1 can coconut milk
Cup of water
1/3 jar of Pataks Thai green curry paste

Bung it all in your camp oven (4.5 qrt) and stir around, place on medium heat to simmer for about 1.5 hours.
Serve with rice or mash.
Vary paste quantity for taste, 1/3 leaves lips tingling for about 1/2 hr. 13 yr old son enjoyed this, but those not into spicey would struggle!

http://imageshack.us/download/837/3dk7.jpg

Having a burn off of some old garden stumps this weekend so I'll try to make use of the coals and give this recipe a go.

Thanks

Seamus

Nice one fartacus. Keeping the while lot at a similar or low heat is the key that's for sure. You won't have the coconut milk split on you.
I would throw the capsicum and peas in right at the end just to heat thru as I like veggies with crunch but just a personal preference.

Ah!!!!!! Predictive text. That should read simmer  >:(

Blackheart wrote on Jun 5^th, 2014 at 7:48am:

Nice one fartacus. Keeping the while lot at a similar or low heat is the key that's for sure. You won't have the coconut milk split on you. I would throw the capsicum and peas in right at the end just to heat thru as I like veggies with crunch but just a personal preference.

yes agreed, early days CO cooking. It did however help to thicken the gravy, in this attempt.

Really delicious curry. Loved everything about this recipe – taste and so easy to make! I added some extra red chili as a garnish.