SUBSCRIBE | NEWSLETTERS | MAPS | VIDEOS | BLOGS | MARKETPLACE | CONTESTS
TRY BACKPACKER FREE!
SUBSCRIBE NOW and get
2 Free Issues and 3 Free Gifts!
Full Name:
Address 1:
Address 2:
City:
State:
Zip Code:
Email: (required)
If I like it and decide to continue, I'll pay just $12.00, and receive a full one-year subscription (9 issues in all), a 73% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Your subscription includes 3 FREE downloadable booklets.
Or click here to pay now and get 2 extra issues
Offer valid in US only.

Also on Backpacker.com


Enter Zip Code

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

Caribbean Pineapple Curry
Give your camp dinner a tropical flair

1 jalapeno, seeded and sliced
1 clove garlic, chopped
1 cup red bell pepper, julienned
1/2 onion, peeled
1 tablespoon vegetable oil
1 teaspoon generic curry powder
1 7-oz. pouch pre-cooked chicken breast (optional)
1 mini bottle of rum
1 snack container (4 oz.) pineapple chunks
1 1/2 cups instant rice

At Home
Combine jalapeno and garlic in a zip-top bag.

In Camp
Add rum to chicken pouch and set aside to marinate. Slice garlic and onion. Boil 1 1/2 cups water, stir in rice, then cover. In a pot, heat oil and fry jalapeno and garlic for 30 seconds. Add onion, pepper, and curry. Stir for 3 minutes or until veggies soften. Add pineapple, rum, and chicken (if using) and cook till heated through. Pour over rice. Serves 2.



Subscribe to Backpacker magazine
Sign up for our free weekly e-newsletter
Name:
Address 1:
Address 2:
City:
State:
Zip:
Email (req):
Reader Rating: -

READERS COMMENTS

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.

ADD A COMMENT

Your rating:
Your Name:

Comment:

My Profile Join Now

Most recent threads

The Political Arena
Ebola breakout
Posted On: Aug 30, 2014
Submitted By: dayhiker9
Trailhead Register
Who's Working this weekend...?
Posted On: Aug 30, 2014
Submitted By: swimswithtrout

Go
View all Gear
Find a retailer

Special sections - Expert handbooks for key trails, techniques and gear

Check out Montana in Warren Miller's Ticket to Ride
Warren Miller athletes charge hard and reflect on Big Sky country, their love for this space and the immense energy allotted to the people who reside in Montana.

Boost Your Apps
Add powerful tools and exclusive maps to your BACKPACKER apps through our partnership with Trimble Outdoors.

Carry the Best Maps
With BACKPACKER PRO Maps, get life-list destinations and local trips on adventure-ready waterproof myTopo paper.

FREE Rocky Mountain Trip Planner
Sign up for a free Rocky Mountain National Park trip planning kit from our sister site MyRockyMountainPark.com.

>
Get 2 FREE Trial Issues and 3 FREE GIFTS
Survival Skills 101 • Eat Better
The Best Trails in America
YES! Please send me my FREE trial issues of Backpacker
and my 3 FREE downloadable booklets.
Full Name:
City:
Address 1:
Zip Code:
State:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions