When it comes to camp meals, many people probably think of curry.
After spending time outdoors, curry is the perfect dish—it’s easy to make, just simmer and serve, and it’s one of the best parts of eating outside.

Authentic green curry that’s ready in just 10 minutes—simply add your favorite vegetables and meat, then simmer while your white rice or jasmine rice is cooking and resting.

Whether you're outdoors or at home, enjoy the unique “HEGE-style” flavor with ease.

Ingredients

• Chicken 150g
• Bamboo shoots 5 pieces
  
• Eggplant 1 piece
• Garlic 1 clove
• Ginger 10g
• Green curry paste 40g
• Taihaku sesame oil 1 tablespoon
• Coconut milk 100ml
• Rampler 2 teaspoons
• Cinnamon stick 1 (5g)
• Water 500ml
• Oyster sauce 1 teaspoon
• Basil 10g

How to make it

1. Please preheat over medium heat for about 30 seconds before cooking.
2. Add a bit of Taihaku sesame oil to the HEGE, place bite-sized pieces of chicken skin-side down, and sauté over medium heat.
3. Add crushed garlic and thinly sliced ginger, then give it a quick stir.
4. Once the chicken is cooked through, add bamboo shoots sliced into 5mm strips, bite-sized pieces of eggplant, green curry paste, and water, then let it simmer.
5. Once it comes to a boil, add coconut milk and a cinnamon stick, then continue simmering.
6. Once the coconut milk has blended in, add oyster sauce and fish sauce, then simmer over medium heat for 10 minutes.
7. Add basil at the end, give it a gentle stir, and it’s ready to serve.