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Backpacker Magazine – February 2008

Camp Stove Cooking: Curry in a Hurry

4 easy recipes that will warm your whole body.

by: Kelly Bastone, Photos by Justin Bailie

Masman Curry, Justin Bailie
Masman Curry, Justin Bailie
Thai Green Curry, Justin Bailie
Thai Green Curry, Justin Bailie
Caribbean Pineapple Curry, Justin Bailie
Caribbean Pineapple Curry, Justin Bailie

Indian Red Curry
Chili peppers give this meal a pungent kick.

2 tablespoons tomato paste (from tube)
2 tablespoons mild curry paste (try Patak's)
1 8-oz. container plain yogurt
1 7-oz. pouch pre-cooked chicken breast; vegetarian option: 1 (14 oz.) can chickpeas
1/4 cup slivered almonds or cashews
2 oz. ginger
1 1/2 cups instant rice

In Camp
Boil 1 1/2 cups water, stir in rice, cover, and set aside. Finely grate ginger and set aside. In separate pot, combine tomato paste, curry, and yogurt, and bring to a boil. Add chicken (or chickpeas) and cook, while stirring, till heated through. Serve over instant rice and top with nuts. Serves 2.

Note: An unopened container of yogurt stays fresh for 1 to 2 days on the trail in temps below 70°F.

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David Clark
Jun 13, 2008

Caribbean Pineapple Curry - All I had was rum extract and I used the whole bottle. It was a bit too much. Next time I will do without the rum and maybe double the curry, garlic and rice. Easily feeds two

Erik Bodin
Apr 16, 2008

The Indian Red Curry was a great warm up after a December day on the trail in Virginia. The cold rain held off till off the trail, but poured buckets from the time the stove got fired up till morning. The curry was a big hit with my companions. Easy to prep with enough heat for those who like spice but not too much for those who don't like the burn.


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