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!

About the author

Mike & Cal have been backpacking around Alberta for the past decade. This site is where they share trip reports, photos, and tips and tricks for getting outside.


  1. 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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