Here's the simple camping curry back again, all stuff that doesn't need the fridge. I make it up at the coast a bit with the good old aussie salmon, i don't mind it fresh on the day it is caught, either as cutlets on a smokey fire or in a pot of curry. 1 big onion 1 tablespoon crunchy peanut butter 2 tablespoons green curry paste, or a little can of the stuff. Or red paste too fry that up a bit... 1 can coconut cream 1 tablespoon fish sauce a few chopped up salmon fillets simmer away with a bit of a stir now and then to stop base burning, then cook some rice. Goes well with a few extras too, a bit of garlic, fresh grated ginger and a chopped chilli. And a few spuds too. Also makes a great curry base for chicken breasts/thighs, beef, lamb and fresh shot goat.