Hi Folks. I thought it about time I share one of my go to hiking meals. This is miles ahead of anything you'd buy in a camping store and is about as close to authentic thai green curry as you'll get on the trail. As with all of my food, everything is dehydrated so weight is kept to a minimum. It is a 2-pot meal.
This meal involves preparing a curry paste / powder as a base which forms the majority of the flavour of the meal. The paste involves a multitude of ingredients and its preparation is described separately. I prepared a couple of litres of paste (which involved multiplying the below ingredients by
so have a handy supply in the cupboard.
This took some time to work out, so where the work is originally mine 'all rights reserved' and all that. Sources have been provided where relevant.Preparation
Preparing The Curry Powder
This recipe is taken from: http://thaifood.about.com/od/thaicurryp ... ypaste.htm
I’ve removed a few ingredients from the link above to make the paste a bit more dehy friendly. Namely the original recipe has brown sugar and coconut milk, both of which can be added as powers after dehydrating if you wish. Try to use a naturally brewed soy sauce, I've found that the more additives something has, the harder it is to dehydrate.
I have also added kafir lime leaves to the paste. If you can’t find fresh lime leaves, buy dried and add 1 or 2 to the pot when rehydrating – They’re not typically eaten however and can add to your carry out waste.
Also I used whole cumin seeds and whole white pepper, toasted them in a pan and then ground them in a mortar and pestle before adding them to the paste.Ingredients
1 stalk lemongrass, minced
1-3 green chilies, sliced (Thai green chilies OR jalapeno – bog standard chillies also work fine) – 3 chillies will get you a fairly hot curry.
1 shallot, sliced
4-5 cloves garlic
1 thumb-size piece of galangal OR ginger, thinly sliced
1/2 cup chopped fresh coriander/cilantro leaves & stems
1/2 cup fresh basil
1/2 tsp. ground cumin
1/2 tsp. ground white pepper (available in most supermarket spice aisles)
1/2 tsp. ground coriander
3 Tbsp. fish sauce
1 tsp. shrimp paste (available at Asian stores) I substituted soy sauce in here
2 Tbsp. lime juice
6 (give or take) Fresh kafir lime leaves, stem and spine removed
1. Put all ingredients in a blender and blend until a paste is formed. If the mix isn’t catching, add water to it as it will dehy right out later. Do not add and oils etc…
2. Spoon paste into dehydrator trays and flatten out.
3. Dehydrate at the temperature setting your dehydrator has for vegetables, for me this was around 56-58 degrees
4. The paste will dry right out and with some coaxing can be removed as a single piece from the tray.
5. Break into pieces and blend in a blender or grind out in a mortar and pestle until a fine sandy power forms. You now have curry powder!
I'm not sure how to post a pic without it being enormous, so here is a link to an image of the powder: http://i200.photobucket.com/albums/aa15 ... d19b5c.jpgPreparing the other ingredients
1. Separately dehydrate your desired meat and vegetables as you usually would. I use minced chicken, poo... mushrooms, zucchini and spring onions.
2. Buy some dehydrated coconut milk from your locals coles or woollies
3. Buy some basmati riceGetting ready for the trailAt Home:
1. Add curry powder (1-2 heaped tablespoons), dehydrated chicken and vegtables to a zip lock bag.
2. In a small zip lock bag portion out coconut milk powder. In theory you could combine steps 1 and 2, however as I don’t have portion control down pat yet I’ve got this as two steps.
3. In another zip lock portion out desired amount of basmati rice.
The meal w/o rice: http://i200.photobucket.com/albums/aa15 ... 2fd19c.jpgOn the Trail:
1. Boil enough water (plus about an extra 20%) to cover the chicken/curry mix
2. Add the mix to the water, stir, put a lid on it and wrap in a tea cosy / beanie etc… to rehydrate (As with most rehydration the longer you leave it the better, aim for 30-45 minutes).
3. When you're about 15-20 minutes away from eating, prepare the rice using an absorption method. Set aside
4. Stir the coconut powder to the curry mix (again you may be able to eliminate this step)
5. Add the mix to your rice and enjoy!