Article from Unsealed4x4
Campfire cooking isn’t all sausages and damper…
Ingredients
Pork mince
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
Soy sauce
Ground nut oil or vegetable oil
Handful of basil leaves, coarsely chopped
Serves: 4-6
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.
