Recipe: Easy Coconut Curry
Bring some spice to backcountry cooking with this easy, flavorful curry recipe.
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.
SERVES 1 Filling & Flavorful Helping
1 cup couscous
1 tablespoon olive oil
3 tablespoons mixed dehydrated
vegetables
2/3 cup powdered coconut milk mixed with 11/4 cup water
1 4-ounce chicken packet
2 teaspoons curry powder
1 teaspoon garlic powder
1 tablespoon sugar or honey

1 tablespoon soy sauce
Total weight: 15.6 ounces
At home
Dehydrate a mixture of vegetables such as peas, red peppers, carrots, spinach, and corn (or buy freeze-dried from a store or packitgourmet.com). Put curry and garlic in a zip-top bag. Transfer oil and soy sauce to spill-proof containers.
In camp
Boil 1 1/4 cups water, add couscous and olive oil, remove from heat, and cover. Let sit for five minutes or until water is absorbed. Heat reconstituted milk to a simmer; add rehydrated vegetables and chicken. Mix in curry and garlic powders, sweetener, and soy sauce. Spoon over couscous and enjoy.
