Prep Time
10 Mins
Camp Time
35 Mins
Yield
Serves 4 (makes 3 cups curry and 4 cups rice)
Photo: Thomas J. Story; Prop Styling: Joni Noe

How to Make It

Step 1

AT HOME

In a bowl, combine coconut milk and peanut butter powders, brown sugar, garlic powder, and salt; transfer to a 1-qt. resealable bag. Combine freeze-dried vegetables, onion flakes, and mushrooms in a second 1-qt. bag. Seal curry paste in a small plastic bag.

Step 2

IN CAMP

Pour 1 cup water into bag with dried vegetables; seal and set aside 15 to 20 minutes to rehydrate.

Step 3

Meanwhile, in a 2-qt. saucepan, bring 4 to 5 cups water to simmer­ing. Add rice, set lid slightly ajar on pan, and simmer rapidly, adjusting heat as needed, until grains look cooked, 10 to 15 min­utes. Lift bags from water, drain­ing water from them, and set on a plate. Cover with another plate and set aside. Drain all but 1 cup water from pan.

Step 4

Cut a hole in bag with curry paste and squeeze into hot water. Pour in coconut powder mixture and stir until well blended. Stir in re­hydrated vegetables. Cook curry over medium heat, stirring, until steaming, about 3 minutes.

Step 5

Cut open rice bags and pour onto plates. Spoon curry next to rice and sprinkle with peanuts. Cut lime into wedges and add to plates.

*Wilderness Family Naturals organic coconut milk powder is perfect for curries ($20/1 lb.; wildernessfamilynaturals.com). Bell Plantation PB2 powdered peanut butter has roasted flavor ($4/6.5 oz.; natural-foods stores and walmart.com). Harmony House Foods freeze-dried and dehydrated vegetables (such as carrots, green beans, and corn) taste great as snacks and in stews (from $2.95/4 oz.; harmonyhousefoods.com). Find dried onion flakes with the spices at well-stocked grocery stores, and red curry paste in the international aisle.

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