Gluten-Free Campfire Chicken Curry

0
Prep time: 15 mins
Cook time: 25 mins
Calories: 453

No need to settle for plain-Jane camping meals. This no-fuss curry adds delicious Asian flair to your nature experience. Store leftovers in a very cold cooler.

MAKES 4 SERVINGS.

Ingredients:

1 cup canned coconut milk
1 tablespoon fish sauce, optional
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon cayenne powder
1 teaspoon grated lime zest
1 pound boneless, skinless raw chicken thighs
1 cup fresh or frozen peas
2 pouches boil-in-bag brown rice
1 tablespoon canola oil or grape- seed oil
1 yellow onion, chopped
1/2 teaspoon salt
1 (14-ounce) can diced tomatoes
4 cups bagged spinach
Juice of 1/2 lime
1/4 cup roasted cashews, optional, for garnish
1/3 cup chopped fresh cilantro, optional, for garnish

gluten free campfire chicken curry

Oksana Charla

At Home Directions:

1. Place coconut milk, fish sauce (if using), curry powder, ginger, cayenne and lime zest in a glass jar. Seal jar shut and shake to combine ingredients.

2. Chop chicken into 1-inch chunks and place in a zip-top bag or lidded container.

3. Place peas in a separate lidded container. Transport all items in a cooler.

At Camp Directions:

1. Prepare rice in a pot of boiling water according to package directions.

2. Heat oil in a skillet or heavy bottom saucepan on a camp stove over medium heat or on a grill grate set over a campfire.

3. Add onion and salt and cook until softened, about 5 minutes. Add chicken and heat until browned, about 5 minutes. Stir in tomatoes and coconut milk mixture. Bring to a simmer and heat 5 minutes. Stir in peas and spinach and heat 1 minute. Squeeze lime juice into the skillet, stirring gently to combine.

4. Serve curry over brown rice. Garnish with cashews and cilantro, if desired.

Each serving contains 453 calories, 19g total fat, 8g saturated fat, 0g trans fat, 93mg cholesterol, 462mg sodium, 40g carbohydrate, 6g fiber, 11g sugars, 30g protein, 17Est GL.

Spoiler Alert

To keep perishable food from spoiling, bring along two coolers. Pack one with temperature-sensitive foods (like meat and dairy), those you want to keep coldest. Pre-freeze the meat so it does double-duty as an ice pack. Use the second cooler for frequently accessed, not-so-perishable items, like drinks and snacks.

Tools of the Trade

When camping, bring along the appropriate cooking tools—pans, knives, zip-top bags and cutting boards. Small zip-top bags are great for transporting snacks like trail mix and energy bites when venturing away from camp. A sturdy cast-iron skillet is a camp workhorse. Use it to cook everything from pancakes to freshly caught fish. It will hold up beautifully when set over an open flame.

Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press), and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

Directions

11. Prepare rice in a pot of boiling water according to package directions.

22. Heat oil in a skillet or heavy bottom saucepan on a camp stove over medium heat or on a grill grate set over a campfire.

33. Add onion and salt and cook until softened, about 5 minutes. Add chicken and heat until browned, about 5 minutes. Stir in tomatoes and coconut milk mixture. Bring to a simmer and heat 5 minutes. Stir in peas and spinach and heat 1 minute. Squeeze lime juice into the skillet, stirring gently to combine.

44. Serve curry over brown rice. Garnish with cashews and cilantro, if desired.

1 serving contains 453 calories, 19g total fat, 8g saturated fat, 0g trans fat, 93mg cholesterol, 462mg sodium, 40g carbohydrates, 6g fiber, 11g sugars, 30g protein.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.