Backpacker Magazine – September 2010

Recipe: Easy Coconut Curry

Bring some spice to backcountry cooking with this easy, flavorful curry recipe.

by: Elizabeth Marglin

Tags:
• Food & nutrition
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• Recipes
|

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SERVES 1 Filling & Flavorful Helping

1 cup couscous
1 tablespoon olive oil
3 tablespoons mixed dehydrated
    vegetables
2/3 cup powdered coconut milk mixed with 11/4 cup water
1 4-ounce chicken packet
2 teaspoons curry powder
1 teaspoon garlic powder
1 tablespoon sugar or honey

1 tablespoon soy sauce
Total weight: 15.6 ounces

At home
Dehydrate a mixture of vegetables such as peas, red peppers, carrots, spinach, and corn (or buy freeze-dried from a store or packitgourmet.com). Put curry and garlic in a zip-top bag. Transfer oil and soy sauce to spill-proof containers.

In camp
Boil 1 1/4 cups water, add couscous and olive oil, remove from heat, and cover. Let sit for five minutes or until water is absorbed. Heat reconstituted milk to a simmer; add rehydrated vegetables and chicken. Mix in curry and garlic powders, sweetener, and soy sauce. Spoon over couscous and enjoy.

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