Recipe: Yellow Curry Chicken
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.
A 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.
MAKES ONE MEDIUM SERVING
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.