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