When it comes to easy camping dinners, this Thai Chicken Curry is perfect! It cooks up in one pot and is ready in under 30 minutes for a camping meal that's packed with protein and flavor.
Wash and prep the veggies a day before at home if desired. Chop the broccoli into smaller florets and cut the pepper into strips. Store in the cooler.
At Camp
Heat a large pot over medium heat and add 1 tbsp of olive oil. Then add the broccoli florets, pepper strips, and snap peas. Cook for about 5 minutes until the vegetables soften. Make sure to mix frequently.
Once the veggies have cooked down, remove them from the pot and set aside.
Add another tbsp of olive oil to the pot followed by the diced chicken breast. Cook the chicken, mixing frequently until the chicken is fully cooked.
Once the chicken is cooked, add about 2 tbsp of the curry paste and mix. (You can add a little more if desired.)
Pour in the coconut milk and sugar, if using. Mix well.
Add the veggies back into the pot along with the cooked rice.* (Make sure to break the rice packet apart in the package before adding it to the pot. It's a lot easier to mix in that way.)
Cook over low, mixing frequently until the rice is heated. Serve and enjoy!
Notes
*You can use one or two packets of rice. When it was just me and Nick, I only used one packet. Use two packets to stretch this meal a little further when cooking for four.Note: You can omit the chicken to make this a vegetarian camping meal if you prefer. Feel free to add in additional veggies like zucchini.