Campfire Cooking | Simple Thai Green curry

Description

INNNNNN this video we take a look at how to make a simple thai green curry on the campfire using a Pathfinder bushpot and a Petromax ft3 dutch oven. Simple ingredients, simple method, outstanding taste!

#Bushcraft #cooking #outdoors #survival #greatfood

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Video Transcription

hello hello hello and welcome to another video in this video I'm going to be doing the first of my new series of cooking videos and I've teamed up a little bit with petromax they've sent me some stuff to play with because I will improve my cooking skills and I want to show how easy it is to actually cook in the outdoors with a little bit of thought so there something you enjoy in the indoors you can quite easily cook that outdoors with a little bit of thought so I'm gonna start off today with a recipe I know well it's something that I make fairly regularly at home and that is gonna be a simple Thai green curry I'm not gonna make it the same way I make it at home I'm gonna adjust it to suit the outdoors a little bit better it's a very very rainy day today so I'm sorry if it's dark and I'm gonna be in and out of this tarp because I have been making some really bad feather sticks today and whilst ahem filming a video on how to make by the stick so that's coming up for you soon and they're going to be better than that don't worry so for cooking first thing that I've got do is I've got getting myself a fire going and get that nice established a nice and hot rate adult then we'll go through the ingredients let's get go in [Music]

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so with the fire now going and just starting to establish itself let's just quickly look at the cooking equipment that we're gonna need to actually prepare this meal it's a dead simple meal and you really don't need much to much to prepare it you can do it in two pots so the pots that I'm in today is this lovely little petromax gf2 three that's a Chapman Ellison and ft3 children which is great for one to two people and we'll be cooking my rice in my little Pathfinder bush pot I've got a knife for cutting some of my ingredients away I've got a serving slash stirring spoon for stirring the ingredients and a chopping board for cutting my ingredients upon you can do this in two Bush pots I prefer and preferring to do in the the Dutch oven today one because petromax have been kind enough to send it out to me and two I just prefer cooking in a dr oven and I'm out here playing as well as I am doing a video for you the ingredients are pretty simple as well so I'm just going to get them out now and we'll have a look through what you're going to need the ingredients are pretty simple as well it all fits here and you can get all this from any half-decent supermarket so I'm going to start with I've got some chicken I have gone for a pre diced chicken to bring out with meat that way I've only got one life and I'm not dirtying it by cutting meat with it you don't have to do that but you would have to bring some cleaning supplies with you as well to disinfect it we have got some basil leaves they're going to come in later on main ingredient is some green curry paste nice and cheap one red onion one lime a little bit of basmati rice some cream coconut and this is like with a solid brick version of it a bit easier to transport the tin of coconut milk and we've got some man-to-man G to manage to be posh

and that is simply the ingredients for this curry so I'm going to go ahead and I'm gonna get this prepped because the fire is nearly ready to go it's the prep for this meal with having bought three nice chicken basically becomes all I've got to do is chop up an onion which is pretty straight boards and what I want to do with the onion which I do not know how to talk properly but it doesn't really matter is I want to put it into basically a Halfmoon slices I'm probably not going to use the entire onions eggs I'm only cooking for myself but the two people one onion is okay for three you know what one and a half sits at half of onions per person seems to be the magic formula I'm still going to get the skin off this a little bit because I'm still struggling with my own my thumbnail which I tore off partially a few weeks ago oh the wind direction is all over the place tonight so yeah just take the skin off the onion that can be burned off in a minute it's just like paper then what I'm gonna do is I'm gonna chop it straight down the middle like so save that bit later [Applause]

and I'm gonna put it into these parking slices but this end it's a little bit tricky to do that so there we go and that essentially with the ingredients as they are is the majority of the the main threat gone so all I've got to do now is I've got a prior off my chicken which I'm going to do in the lid of the Dutch oven I can stay there for a moment so let's do this all I'm gonna do is I'm gonna just the fire a little bit and I'm gonna get the lid of the Dutch oven in there and I'm just gonna heat that off without the food in it these got two ovens have this these lovely little like legs on the top so once it's hot and it's already warming up slightly to the fire ready I can take it straight out of the fire put it next to the fire upside down and then use it as a frying pan it's nice handy holder thing put it in with two fingers it to start with I think straight in like that and that will heat really quite quickly and then once it's hot enough I combined the chicken in there and it will hold the heat long enough to actually cook the chicken as long as I keep it by the fire lift out and instead of put it straight on the ground I'm going to take two of my pieces of firewood like so and I'm gonna rest it between these two and get the chicken in there okay so because they're not having the oil what I'm going to use is I'm going to just take some of the flakes of this cream coconut and put that in just work in place of oil and then get the chicken straight in there a little bit sticky want some the juicy stuff went out it should be fine very rough this you see that's cooking up pretty quickly there and what I stuffing left or left behind I'm a little bit up children but as I'll show in a later video you don't need to worry too much about that because it's really easy to get it off these ovens well I'm writing the smoke here course if you carry oil it's gonna be a bit easier but I don't have any today mainly because I forgot it so what's the one my fire here is I've rearranged it in such a way that it's gonna create a nice stable ish platform for the pot to go on and my pops gonna go to here so the pots already been warming by the fire that's nice and stable on there and should he talk fairly quickly put nice and hot now so I'm ready to go in with my onions giving away quite nicely in there as well it's gonna keep the lid just by the fire just to keep that warm ready for going back on in the moment in with a little bit of water now this is going to be or it seems like an odd thing to boil chicken but this is actually for the curry paste to go into and it's what tones it put a paste into a sauce pack it up in with the paste now I'll probably don't need all this place cuz this is a two person put two person portion good mix round really mix it in I don't want any lumpy bits of paste in there oh my oh it already smells incredible

some of its cream a coconut to go in just to flavor a bit man this stuff's gone solely because it's so cold out here today

that won't like cut it off with the knife and it's going all over the place and I like it quite coconut so we've got quite a bit in that I would stir around oh I actually didn't forget to tell you about one of the ingredients because it's separate to these when I were pop Somalian now so the air the missing ingredient is just a little bit of fish sauce apologies that I missed that earlier it was in my bag this just gives you a little bit bit more flavor what about a tablespoon of that in a bit more for look so I'm not messing around with loads of measurements it's just to pay next with no manage toot so you can chop this and a lot of the recipes do actually say to use green beans I prefer it with these instead they're mixed in as well

like so

and last but not least I'm gonna put some lime in so to get a bit of lime zest I'm just gonna score a bit of a bit of the skin off I'm not going to carry a zester with me that would be mad and hopefully that will flavor it a little bit okay once I've added some lime zest I'm gonna squeeze some lime juice in as well ah there we go Wow a lot of smoke can pop the lid on which is quite hot I use my glue and I'm gonna move that off the main heat and just let it simmer I don't want it to boiling away too much like that but doors need to get hot enough to continue cooking that chicken so I'm just gonna move it to this side because I'm going to need this hottest part of fire for the next stage of cooking so the next thing that I want to be doing is boiling some water ready for the rice to go into so for the water I'm just going to use my pathfinder Billy what the boiling water is going to serve two purposes for me I'm going to put this on or gonna need the lid and when it's boiling I'm gonna stick the wooden spoon into it for a good minute or so whilst the water's boiling and that should or it will rather heat it up enough to clean any bacteria that's got onto it from the chicken so it saves me having to carry multiple spoons with me I've used that technique quite a bit and I've never gotten sick from food poisoning outdoors so I can only assume that it works but first of all its water to the boil then get the rice in there once the spoon is cleaned go check on the on the actual quarry see how that really is doing look at that lovely it's gonna give it a stir so I really want that to kind of reduce down quite a lot it's a little bit watery at the minute okay so that's one nice clean spoon lucky rice so look I'll wash the rice for anything that lacks I want it to be nice and sticky and I'm probably as always gonna make way too much rice so I shouldn't need too much I sort of assume that's enough fine rice really difficult to judge how much you need so that's gonna be quite a lot stirring I think the core is needed done I'll check on that now lovely through now Oh smells so good though

let's get nice and thick and creamy so I think with the right in now and the quarry almost done at this stage basil leaves to flavor it just a touch more share them or mix them in this is so much hard work when it's wet and I have to keep going on to the tart to stage ride okay that's not done sticking it look really lovely there push down to that silence wash off make sure it is fully cooked through put the lid on for a little longer and wait for the rice first then the Cory get this into my pot so I serve up my rice first half a bowl rice as predicted I have absolutely made waiting with rice that's good sticky rice there nice and hot for a miserable cold wet day like today just some left for you as well if you want some and then to serve up the Cory okay let's see how it tastes sir looks good I've popped a little bit of fantasy garnish on their thumbnail hope you want appreciate that that sauce and the rice that Google wants them so let's see how this tastes

oh man guys genuinely lovely a little bit spicy and I would like a soul good you can really taste the lime in it but it's not like sour the extra wood smoke from the fire really makes it the winds going the other way earlier I literally don't have the words to tell you how good this is I don't know what it's good cuz I'm like cold and wet or whether it's actually good so long not really long but let's go for quite a while quite slowly in the pot the chickens like really tender and really soft this is genuinely lovely mate it's so good that is proper Bilbo so folks there you go that is how to make Thai green curry on a campfire dead simple it's a really nutritious healthy meal as well you got your protein from your chicken you've got stuff from your spices don't know what's in them but you've got bitumen C from the lime fiber from the beans carbs and starches and the rice and you've also got onions and other stuff in there as well and there's a little bit of oil in there too which is like really good for your joints and stuff especially if you're out and about like I say part of me you don't have to cook it in the door children obviously carrying a Dutch oven around all the time is just not appropriate where I am today I'm looking up to not have to walk bar and I can carry it I don't me well you can just do this in two pots realistically if you wanted to you could do this in one pot and pop all the rice and everything in there with it I might experiment with that actually what that is it's well worth ago and honestly it is genuinely really really tasty give it a go at home with you take it out to make it the woods try and make the same recipe at home that's how I'm practicing stuff for this little series that I'm doing and I have money to perfect this at home to them bring it out and give it a go this is the meal that I made when I was out with expedition Jack in one of my previous videos I think he was really impressed at how much it tasted you watched watching eating it he's like getting ready to give it there mmm I'm on YouTube this is really good and then he eats and he said oh I see that is that is properly nice so yeah thanks again for petrol Matt for these dots oven the equipment is actually amazing they're not sponsor me but they didn't send me the equipment but I have used our equipment previously which is why I agreed to using it and what have you so yeah thanks a lot for that I'm gonna have a bite a chicken the chicken is perfect

it's correct it's almost sweet and sour not like didn't taste like spoon style but we've got a lot sweetness and sourness to it in just the right level of coconut and a lot the recipes use coconut milk that's a bit the pain to carry because it's liquid for the coconut oil substitutes of that for that as well so the coconut the cream of coconut yeah honestly well impressed with it it is rough and ice I wish I'd made more

thank you on your nook no the lime coming bit like when you get like a taste wine you get one of the cardamoms seriously good so yeah hopefully the policy this videos okay as you can no doubt here is absolutely howling down with rain so I've been in and out of the one of the tarp with the camera all day today which just got soaked from the top it's just on the ED like not quite on the edge of the tarp

so yeah filming's been a bit a bit squiffy today so hopefully the positive this is as come out alright i storyboarded the whole thing and planned it all out doesn't have all these amazing shot like movie can shot and then I got here and it was looking down but we can't have two nice weather all the time so as always thank you for watching if you stuck with me to the end if you're into your cooking there is gonna be a lot more talking videos coming soon they're gonna be as well as my additional content they're not gonna be taking over it this is extra stuff that I'm doing on top of it please like share subscribe do to thumbs up all that kind of stuff if you've got a bit of spare money

feel free to uh support me on patreon because this video is actually possibly while up normally to film and I'm not making my own movies with a minute yeah hey Kay and I'll see you all in the next video