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)

At Home:

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.

In Camp:

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!

3 Responses to Recipe: Coconut Cashew Chicken Curry

  1. Chris says:

    This sounds amazing! Can’t wait to try it this summer in the Rockies.

    Keep up the good work!

  2. Jessica says:

    Thanks for the recipe! Made both servings, they are ready to go in Ziploc bags!
    Only change: Made & dehydrated long grain rice to get extra nutrition and flavor (made it in chicken broth). Leaving out soy sauce.
    Going to try freezer bag cooking for this recipe – have a cozy ready and planning to soak for 30 minutes. I’m excited for this meal!

    In case any one is curious, mine was 180-195 grams dried per serving.

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