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Cooking

Indian Red Curry

Chili peppers give this meal a pungent kick.

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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.