Campfire Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil1 cup broccoli heads½ cup water chestnuts½ cup sugar snap peas1 cup sliced carrots3 garlic cloves, minced, or 3 tsp minced garlic1 lb chicken or stew beef, cut into desirable sizes (we like 1- 1 ½ inch cubes)2 tbsp butter2 tbsp curry powder14oz coconut milk (unsweetened)¼ cup flour1 16oz jar of green chile sauce (I use 505 Southwestern brand)
1. Mix melted butter, curry powder, coconut milk, and flour in a small bowl.
2. Heat oil in saucepan over medium-high heat on second stove. Fully cook chicken in oil. Add garlic and vegetables and sauté 1 minute.
3. Stir salsa and curry mix into pan. Reduce heat to as low as the stove will allow (most camp stoves do not simmer very well) and let the sauce thicken for about 15 minutes. Stir frequently.
4. Serve over rice
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KAYDEEBARKER.
2. Heat oil in saucepan over medium-high heat on second stove. Fully cook chicken in oil. Add garlic and vegetables and sauté 1 minute.
3. Stir salsa and curry mix into pan. Reduce heat to as low as the stove will allow (most camp stoves do not simmer very well) and let the sauce thicken for about 15 minutes. Stir frequently.
4. Serve over rice
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KAYDEEBARKER.
Nutritional Info Amount Per Serving
- Calories: 678.2
- Total Fat: 32.3 g
- Cholesterol: 171.0 mg
- Sodium: 283.6 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 4.4 g
- Protein: 63.8 g
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