Chef at Fruition; Denver, CO
“This takes on bold flavors, spices, and heat—a nice alternative to your typical camp food.” Serves 2
1tsp fresh ginger
1Tbsp fresh, chopped lemongrass
1Tbsp vegetable oil
2Tbsp green curry paste
4oz. coconut milk powder (such as Chaokoh)
1cup instant jasmine rice
5oz. smoked salmon
2oz. mixed dried
vegetables (carrots, zucchini, bell pepper, cauliflower, snap peas)
Salt and pepper
AT HOME Pack shallot, garlic, ginger, lemongrass, and chilies in a zip-top bag. Transfer oil to a small spillproof container.
IN CAMP Combine rice with 2 cups water and cook (about 8 minutes). While it cooks, peel the shallot, garlic, and ginger; seed chilies. Slice shallot and lemongrass; finely chop garlic, ginger, and chilies. Transfer cooked rice to a bowl. Add 1.5 cups water to pot and heat until hot but not boiling; transfer to a second pot and mix in coconut milk powder. Add shallot, garlic, ginger, lemongrass, and chilies to pot and sauté in oil until tender. Add coconut milk, curry paste, and dried veggies. Heat over medium until veggies soften. Add the salmon for 1 to 2 minutes, until hot; add salt and pepper and pour over rice.