Recipe: Coconut Cashew Chicken Curry
This is one of the most delicious things I’ve ever eaten on the trail (Mike concurs) and so I thought I should share this fantastic recipe with everyone! It’s also ridiculously easy to make and packed with protein! This recipe is portioned to serve 2 people, but you can double or triple it with ease.
1 cup dehydrated chicken (I just dehydrated canned or steamed chicken at home)
1/2 cup dehydrated peas and peppers mix
1 cup instant rice
1/2 cup chopped unsalted cashews
2/3 cup powdered coconut milk (you can buy this at Asian grocery stores)
3 tsp curry powder
1 tsp garlic powder (you can also just throw in some dehydrated or fresh chopped garlic)
1 tbsp soy sauce (optional, I totally forgot to add it to ours and it was still delicious)
Toss all of your dry stuff into a ziptop bag (including the garlic, even if it’s fresh). Put your soy sauce in a leak-proof container, or just get a couple of soy sauce packets.
Bring 3 cups of water to a boil, and then dump in your bag of dry food, and the soy sauce. Let this simmer (or use a pot cozy to reduce fuel use) until the chicken is fully re-hydrated and the rice is tender. Probably around 5-10 minutes, depending on your stove, cookware, etc.
Stir well, and enjoy!