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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

Thai Green Curry
This sweet-tasting dish is more fragrant than hot.

2 teaspoons green curry paste
1 tablespoon brown sugar
1/2 cup matchstick-cut carrots
1/2 small onion, peeled
1 1.75-oz. pouch powdered coconut cream (or 1 cup canned coconut milk)
2 3.5-oz. pouches pre-cooked shrimp; vegetarian option: 1 12-oz. package firm tofu
1/2 lime (optional)
1/4 cup cilantro (optional)
6 oz. rice noodles or linguine

In Camp
Cook noodles according to directions, drain, and set aside. Thinly slice onion, and chop tofu (if using) into 1-inch cubes. In a separate pot, combine curry, sugar, coconut powder, and 1 cup water (or canned milk) and bring to boil. Add carrots and onion, and cook (while stirring) for 3 minutes. Stir in shrimp (or tofu) and cook till heated through; serve over noodles and add lime or cilantro if desired. Serves 2.

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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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