Recipe: Thai Red Curry Rice Noodles
Coconut milk powder and dried red curry spices make it possible to have Thai food in the backcountry.
This is an easy to put together meal using dehydrated and freeze-dried ingredients. I dehydrated the 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.
2 oz thin rice noodles (found in the Asian food aisle in grocery stores)
1/4 cup freeze-dried chicken (Mountain House)
1/4 cup dried mushrooms
1/4 cup dried leeks or onions
1/4 cup dried zucchini or other vegetable
4 tsp coconut milk powder (Savory Spice)
2 tsp red curry powder (Savory Spice)
1 tsp instant vegetarian chicken base (VegCuisine vegetarian chicken flavor)
1 tsp soy sauce
10 oz. water
Combine all of the dry ingredients in a quart size Ziploc freezer bag. Add soy sauce to a 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, stirring to mix in. Turn off the heat, cover the pan and let sit for a few minutes.