The complex flavors of this Thai curry come from powdered coconut milk and peanut butter, plus multiple kinds of dehydrated vegetables. For a faster option than boil-in-bag rice, you can bring instant. The recipe comes from the outdoor cooking experts behind the blog Dirty Gourmet, Nalgene bottle (for measuring), 2-qt. backpacking saucepan, backpacking stove and fuel, small knife, spork, small cutting board, backpacking ladle

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Credit: Thomas J. Story; Prop Styling: Joni Noe

Recipe Summary

10 mins
10 mins
Serves 4 (makes 3 cups curry and 4 cups rice)


Ingredient Checklist


Instructions Checklist
  • 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.; Bell Plantation PB2 powdered peanut butter has roasted flavor ($4/6.5 oz.; natural-foods stores and 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.; Find dried onion flakes with the spices at well-stocked grocery stores, and red curry paste in the international aisle.

  • 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.

  • 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.

Nutrition Facts

1088 calories; calories from fat 26%; protein 30g; fat 31g; saturated fat 13g; carbohydrates 176g; fiber 15g; sodium 1964mg; cholesterol 0.1mg.