July 7, 2017
Chef Dan’s Winter Veggie Thai Curry
Grab your favorite Jetboil and cook up this great Veggie Thai Curry recipe that we've prepared especially to go with our ultralight backpack camping stoves.
Video file
Ingredients
- 1 3/4 Cup Water
- 1/2 Cup Jasmine Rice
- 1 Tbl. Extra Virgin Olive Oil
- 1/4 Cup Dried Mushrooms
- 1/4 Cup Dried Veggies (Carrots, Peas, etc.)
- 1 Tbl. Brown Sugar
- 1 1/2 Tbl. Coconut Milk Powder
- 1/2 Tbl. Ginger Powder
- 1 Tbl. Dried Onion
- 1 Tsp. Dried Garlic
- 1 Tsp. Dried Basil
- 1/4 Tsp. Cayenne
- 1/2 Cube Yellow Curry Bouillon
- 1 Tsp. Salt (or Fish Sauce)
- 1/2 Tbl. Lime Juice (or 1/8 Tsp. Citric Acid Powder)
- 2 Tbl. Spiced Nuts (Curried Cashews are a great option)
Instructions
- Add water, dried veggies, and mushrooms to your Jetboil and bring to a boil.
- Once boiling, reduce heat to a simmer and slowly cook until everything is tender, about 15 minutes.
- Add the balance of the ingredients, except the rice and nuts, into your Jetboil and bring to a boil.
- Just as the mix comes to a boil, lower the heat to a simmer (as low as will keep a flame). Add the rice and cover.
- Stir occasionally, cooking gently for 15 minutes.
- Once the rice is cooked, add nuts and stir until mixed well, and enjoy your backcountry feast. Bon Appetit!
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