thai red curry

Thai food is delicious. Coconut milk is amazing. Thai food with coconut milk in the backcountry, therefore, is fucking awesome. It was the discovery of powdered coconut milk that made this dish possible.


  • 1 onion, chopped into smallish pieces
  • 2 cloves garlic. minced
  • 1 zucchini, 1/2 or 1/4 slices
  • 1 pkg mushrooms, quartered
  • 1 bell pepper, chopped
  • 1 pkg tempeh, chopped into smallish cubes
  • red curry paste – small can
  • coconut milk powder
  • rice
  • veggie stock


get the rice cooker going and cook the rice with the veggie stock.
sauté the onions a bit in a little oil.
add the peppers and sauté a bit more.
add the curry paste and sauté a bit more.
add the garlic, zukes, mushrooms, and tempeh and sauté until the zukes and mushrooms are cooked to your liking.


dehydrate curry and the cooked rice on separate trays at 135º.

Bag it Up – 2 servings

weigh out the curry and divide into 2 bags.
weigh out the rice and divide into those bags.
add 1/3C powdered coconut milk to each bag.



thai red curry — 1 Comment

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