We have come up with a super easy recipe for green curry, that we now know by heart. And we would like to share it with you, because it’s definitely one of those dishes, that are really easy to make if you are camping, don’t have much time or you’re lazy, but you want a really nice meal.

This time Paul got the taste just right – maybe it was a little too spicy, but we enjoy a good spiced meal. We have kind of gotten used to eating spicy food, because we always tend to give it to much of a go on the chili flakes. They are really good though – we have totally stopped using fresh chilis, because this is just so much easier.

However, if you follow this recipe, you’ll have plenty of curry. We had enough for 3 dinners (cooked new rice every time) and today we just supplemented the last bits with garlic bread and eggs. If you want to try it out, then here’s what you need…

Ingredients (4 persons):

2 cans of coconut milk
1 broccoli
1 green capsicum
1 big potato
1 can of chickpeas
1 can of pineapple
Chili flakes
9 tsp Green curry paste
2 onions
3 garlic cloves
Vegetable oil
Basmati Rice (1 dl per person)

How to handle it:

1. Put the desired amount of rice into a pot and add an equivalent amount of water. Bring it to boil. As soon as it boils, turn off the stove or let it boil until the water has nearly disappeared and then turn off stove and let it be for at least 15 minutes.

2. Slice and fry onion and garlic in oil in a second pot

3. After a minute or two add green curry paste and chili flakes to the onion

4. Chop broccoli, capsicum and potatoes into bitesized cubes and add to the pot

5. Add the canned pineapple, chickpeas and coconut milk to pot

6. Simply let it simmer until the potato cubes are fully cooked and serve with basmati rice