While its name says "Thai", this recipe is
not overly spicy. To me it has the right balance. However, I would suggest
you try this recipe at home before taking with you on the trail. And
if you do not try it at home, take some Rolaids with you just in case.
Cook meat, drain very well. Add peppers, garlic and ginger, cook until peppers are soft.
Meanwhile, whisk together all other ingredients (this will create a stiff sauce) and then add to beef mixture when peppers are a little soft.
At Home Eating from Skillet: Serve in Pita Pockets with Romaine lettuce and cheddar cheese (optional)
For Use in Camp - Dry in dehydrator at 135 on parchment lined trays. Will take approximately 10 hours. Mixture will not be thouroughly dried due to sesame oil and fatty peanut butter, but, if dried properly and then stored in freezer, should last on trail up to a week without worry. Serve over pitas, bagels or tortillas in camp.
2008 Joe Figura - Practical Trail Cooking