Campfire cooking isn’t all sausages and damper…
1 bunch green onions, sliced
1 red capsicum, diced
2 cloves garlic, minced
1 2cm piece of ginger, minced
3 tbsp Thai green curry paste
150ml vegetable stock
1 tbsp brown sugar
Ground nut oil or vegetable oil
Handful of basil leaves, coarsely chopped
Edward Abbey once wrote: “A crude meal, no doubt, but the best of all sauces is hunger.” Now I’m not suggesting you starve yourself for the sake of a good-tasting meal, but I will say that the flavours in this dish are next level – and they’re only amplified after a day outdoors. It’s fairly easy to prepare, and as long as you can keep the meat refrigerated before you decide to cook it, there’s no danger in taking this recipe away from the kitchen and doing it over a campfire. Just know that the smell will have other campers lurking by your campsite like dogs near a dinner table.
In a hot wok or camp oven, fry the pork mince in a small amount of nut oil or vegetable oil.
Once the meat has browned, stir in chopped ingredients and cook for three minutes.
Add sugar, stock, soy sauce and curry paste and reduce the sauce for a few minutes.
Stir through chopped basil leaves and, once wilted, serve over rice or wrapped in iceberg lettuce leaves.