Recipe: Yellow Curry Chicken

backpacking food

some of the ingredients

backpacking food

weighs 4.1 ounces and is ready to pack


ready to eat!

Use dehydrated Thai Jasmine rice and a good quality curry powder to make this Asian-style dish.

This is an easy to put together meal using dehydrated and freeze-dried ingredients. I dehydrated the rice, mushrooms and leeks at home, but it’s pretty easy to find them in most grocery stores.

digital kitchen scale is helpful for measuring ingredients and the final meal weight.


3/4 cups dehydrated rice (I dehydrate Thai Jasmine rice at home, see below for more info)
1/4 cup dehydrated leeks or onions
1/4 cup dehydrated mushrooms
1/4 cup freeze-dried peas, corn, carrots, tomato bits (Just Veggies)
1/4 cup freeze-dried chicken (Mountain House)
1 tsp instant vegetarian chicken base (VegCuisine vegetarian chicken flavor)
1 tsp mild yellow curry powder or other spice blend (Savory Spice)
1 tsp dried cilantro or parsley
1 tsp soy sauce
1 tsp chili oil
10 oz. water


Combine all of the dry ingredients in a quart size Ziploc freezer bag. Combine soy sauce and chili oil in small vial (I use Nalgene 1 oz bottle).


Add the dry ingredients to your camp stove and add the water, stirring well. Turn on the stove and bring to a boil. Turn off and let sit to soak for 10-15 minutes. This helps to rehydrate the dry ingredients before final cooking, plus it uses less fuel. Turn stove to a simmer and cook for 2-3 minutes or until done. Add soy sauce and chili oil, stirring to mix in. Turn off the heat, cover the pan and let sit for a few minutes.


dehydrating rice


To dehydrate rice at home, cook the rice as normal, then spread in thin layers on plastic dehydrator trays used for fruit roll-ups. Dehydrate for 8-10 hours until all moisture is removed. I usually turn the rice partway through the drying process. If it sticks together after it is dried, break it apart before storing. Store in a glass jar or plastic bag in a cool and dry location.