Recipe: Green Curry with Salmon

“This takes on bold flavors, spices, and heat—a nice alternative to your typical camp food.” —Alex Seidel; Chef at Fruition; Denver, CO

Serves 2

Ingredients

1 shallot
2 garlic cloves
1 teaspoon fresh ginger
1 tablespoon fresh, chopped lemongrass
2 Thai chilies
1 tablespoon vegetable oil
2 tablespoon green curry paste
4 ounces coconut milk powder (such as Chaokoh)
1 cup instant jasmine rice
5 ounces smoked salmon
2 ounces mixed dried vegetables (carrots, zucchini, bell pepper, cauliflower, snap peas)
Salt and pepper

At Home

Combine shallot, garlic, ginger, lemongrass, and chilies in a zip-top bag. Transfer oil to a small spill-proof container. Pack remaining ingredients in separate containers.

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.