Backcountry Thai Coconut Noodle Curry

Posted on October 19, 2014


This is a killer, crowd-pleasing dish! It can be made vegan or vegetarian or omnivore. Cooking time is short in camp.

Feeds 2 for dinner:

  • 1.76 oz packet coconut cream powder (e.g. Kara brand, note 3.)
  • 1 cup dried spinach (note 4.)
  • 1 cup freeze-dried mushrooms (note 2. and 5.)
  • 1/2 cup freeze-dried bell peppers (note 2.)
  • 1/8 cup freeze-dried onion (note 2.) or 1/2 cup dried green onion (note 4)
  • 2 servings quick-cooking asian noodles (e.g. rice or mung bean – you want noodles that only need to be soaked for 10 minutes, not boiled)
  • 2 oz (if you want it mild) to 3 oz (if you want it medium) up to 4 oz (if you want it spicy) red or green thai curry paste (e.g. Thai Kitchen brand, note 1.)
  • 5 oz tuna or salmon in a foil pouch (e.g. Chicken of the Sea), optional

At home, combine coconut cream powder and spinach together in a plastic bag. Repackage curry paste from jar into a plastic travel container (wrap in plastic wrap to prevent leaks in your pack). Combine remaining ingredients together in a ziploc (if you use a Ziploc Zip N Steam Bag, you can add re-hydrate the meal right in the bag).

At camp, bring 4 cups water to a boil then add veggie+noodles. Let sit 10 minutes off heat (or in Zip N Steam Bag), then add coconut cream + spinach + curry paste. Add optional salmon.

Shopping notes:

  1. Available at most grocery stores, or online.
  2. Try Thrive Freeze Dried Food Online for these items in bulk at a great price.
  3. Available at specialty stores or online
  4. easy to do at home in your food dehydrator or oven, or buy online
  5. Be careful with dried mushrooms – many of them are filled with dirt, which can ruin a meal. I have had great luck with the white button mushrooms from Thrive Freeze Dried Foods in this regard. If you are using a mushroom for the first time, test it at home first, or plan on rehydrating them separately in camp so that you can separate the dirt from your dinner
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