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The gear I use – https://www.firetofork.net/gear Merch: https://www.firetofork.net/shop I’m most active on Instagram @firetofork I’m also on Facebook / firetofork Super basic, keep these essentials in your fridge and don’t take them out. All you need is a protein and whatever veg you can find (I always have some freeze dried in the car). Ingredients • 1 onion finely diced • 2 cloves garlic, crushed 50g curry paste (I use Mae Ploy green) • 1 tbspn fish sauce • 1 tbspn soy sauce • 200g prawn meat • 2x 400g tins coconut cream • 1.5 cup jasmine rice • 1.5 cups sliced mushrooms • ½ cup chopped fresh snow peas • Coriander for garnish Directions • Prepare the rice according to the ingredients on the packet (usually 1.5 cups rice to 3 cups water and boil with lid on a pot until the water has gone) • Fry the onion on medium heat in the bottom of the camp oven with 1 tsp oil for 1 min. • Add the curry paste and garlic and fry until fragrant (30 sec), stirring constantly. • Add ¼ tin of coconut cream and stir for another 2min until the oil and solids start to separate at the edges of the pot. • Add the rest of the coconut cream, fish sauce, soy and mushrooms and simmer for 5 min. • Add the prawn meat and snow peas and simmer for another 3-4 min or until the prawns are cooked. • Serve on rice with a garnish of fresh coriander. Gear needed: • Camp oven • Pot with a lid