Jim Alexander is a great mate of mine and also the contributor for this delicious Malaysian Curry.
Notes
This Malaysian Curry is easily adapted. So if you’re out and about camping then there is no reason you can’t throw the ingredients together and be sitting around the camp fire a few hours later enjoying this sensational dish.
Ingredients
- Veggies
- Meat
- Sauce
- Oil
- Garlic
- Chilli
- Red Wine
- Coconut Milk
- Desiccated coconut
Instructions
Chop up the vegetables, I normally use things like potatoes, pumpkin, cherry tomatoes, onions, garlic – but really you can experiment with this Malaysian Curry.
Flavour the oil with the garlic, chilli and onion, add in the meat, then the sauce and some red wine. Reserve some vino for a few sips yourself during the cooking process. Add the veggies to the Malaysian Curry and wait for the aroma to hit you. Wow, this smells good and gets better!
Slow cook during the afternoon and then dry fry some desiccated coconut. Add half a tin of the coconut milk to finish at the end of the cooking process. Minimal effort for a great result. Devine! Serve with rice.
