The word “gourmet” is relative. Especially when it comes to long distance backpacking. As a foodie and a long distance backpacker, I struggle to find a compromise. Here is a sampling of one of my recipes that takes a little extra time to make, but the reward is worth it!
Coconut Curry
This is my signature backpacking recipe. I could make it at home and people would love it (actually, I just did and it was a hit). It also provides a lot of (good) fat compared to your typical backpacking meal, so it really satisfies! It is gluten-free and it can easily be made vegan, low-sodium, and all-natural.
Ingredients
- 2.5-4 T. green or red curry paste, dried (depending on how spicy you like it) -OR- 2-4 T. curry powder (I like Thai Kitchen green curry paste the best. It can be found in the Asian section of major grocery stores)
- 1 packet (1.75-2 oz.) powdered coconut cream or milk (this can usually only be found in an Asian market or online)
- 2.5-4 T. brown sugar, dried (match amount of curry)
- 1/2-3/4 c. instant rice
Optional Ingredients
- 1/4 oz. freeze-dried green beans (I haven’t figured out how to dehydrate these and have them re-hydrate nicely)
- 2 T. dehydrated or freeze dried matchstick-cut carrots
- 1 T. whole cilantro leaves, dried or fresh -OR- 1 T. coarsely chopped basil, dehydrated or fresh
- 1 2.5-3 oz. foil pack albacore or yellowfin tuna
- 1 T. sliced red jalapeno, dehydrated
At-Home Preparation
Spread curry paste on a liquids/fruit leather tray of your food dehydrator and dry on medium heat for about 6-8 hours, or until it is crumbly. Put any vegetables or herbs that you want dried on a separate tray in the dehydrator for the same time. On a third tray, dry the brown sugar, about 1-2 hours. Combine all the dried ingredients into a small ziplock bag. Place any fresh ingredients in a separate bag.
On-Trail Preparation
Add 2 cups of water to your cook pot and put on the stove (if you like it more like a curry soup, add more water). Pour the dried contents into the water and bring to a boil, stirring occasionally. Break up any coconut cream lumps with the tines of your spork or the back of your spoon. Once boiling, turn off or remove from flame and let sit 10 minutes, stirring once. If using fresh herbs and/or tuna, add them in now. Stir. Enjoy! Serves 1. Calories: 975. Cost per serving: about $8 (without optional ingredients).
Variations
If you are in the mood for a yummy coconut curry, but you aren’t able to do all the prep, cook some instant rice as desired and add a packet of Fish People Albacore Tuna and Yellow Curry. You can find it at large grocery stores (at least in OR and WA). It is heavy, but is packed with calories and delicious flavors. Not to mention wild caught albacore (don’t expect to find it under $6, though).
If you liked this idea, check out my other “Gourmet Trail Recipes”. No way you would put this much work into trail food? Check out my articles entitled “Favorite Easy Trail Recipes”. New recipes coming soon!
hummingbird said:
Okay… I am making this… Soon.
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alan said:
Why would I want a big bowl of Thai curry in my tummy on the trail?. I enjoy cooking, but have yet to be able to replicate a good Thai restaurant curry! It must be their combination of spices? I love it around 5* with lots of Tofu and vegetables.
When I was 19 I’m now 56 I worked a summer at Bumble Bee seafoods in Astoria OR. Boats would bring in loads of 8 foot long wild Albacore tuna one of most powerful fish in the sea! Able to swim 60 miles an hour for weeks at a time! Fastest fish in the sea! Bumblebee would reduce those now endangered beautiful fish to a small can. That’s about the time I became a vegetarian as a true tree hugger should be. Hope you don’t take this wrong I know we all are consumers and have our issues. Alan
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TheHikingTree said:
Three people will be receiving a coconut green curry prepared and trail ready. Sorry I couldn’t give one to everyone; it is delish (but expensive to make). Heather Anderson, Karl Bat, and Rachel Brown: I’ll message you individually. Thanks everyone for reading!
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