Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Cooking

Camp Stove Cooking: Curry in a Hurry

4 easy recipes that will warm your whole body.

Get full access to Outside Learn, our online education hub featuring in-depth fitness, nutrition, and adventure courses and more than 2,000 instructional videos when you sign up for Outside+ Sign up for Outside+ today.


Backpacker_Magazine_Indian_Red_Curry
Backpacker_Magazine_Masman_Curry

Masman Curry, Justin Bailie

Backpacker_Magazine_Thai_Green_Curry

Thai Green Curry, Justin Bailie

Backpacker_Magazine_Caribbean_Pineapple_Curry,

Caribbean Pineapple Curry, Justin Bailie

Fiery curries can add more than exotic tastes to your next meal. That’s because turmeric, a common mustardlike spice, reduces inflammation to ease post-hike aches. Eat well and feel better with these simple recipes.

Masman Curry

Lemongrass and peanuts accent this creamy Thai dish.

1 tablespoon Masman curry paste (contains lemongrass, garlic, cumin)

1/2 cup matchstick-cut carrots

1/2 medium onion, peeled

1 1.75-oz. pouch powdered coconut cream (or 1 cup canned coconut milk)

1 tablespoon brown sugar

1/3 cup crushed peanuts

1 7-oz. pouch pre-cooked chicken breast; vegetarian option: 1 14-oz. can chickpeas

1 4-oz. pouch instant mashed potatoes

Note: Find powdered coconut cream at Asian or Indian groceries.

At Home

Combine brown sugar and crushed peanuts in a zip-top bag. Transfer chickpeas in separate zip-top bag.

In Camp

Prepare potatoes according to the package directions; then set aside. Thinly slice onion. In a separate pot, combine curry, coconut powder, and 1 cup water and bring to a boil. Add carrots and onion and cook, stirring, for 3 minutes. Add sugar, nuts, and chicken (or chickpeas), and cook until sugar is dissolved and everything is hot. Spread over potatoes. Serves 2.

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.

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.

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.

How to Pack for Backcountry Skiing

Get to know the winter safety gear you need in your pack.

Keywords: