Thai Curry

On my last hikes, I prepared various Thai curries with great enjoyment. Since the ingredients used can be obtained in dried form at Asian markets, these dishes are ideal for trekking trips.

Ingredients

  • One bag of rice

  • 2 tsp red curry paste

  • Thai basil

  • Some oil

  • A handful of soy chunks

  • 1 packet of freeze-dried coconut milk

  • 1 stock cube

  • Vegetables, for example

  • Bell pepper

  • Snow peas

  • Carrot

Advance Preparation

For preparation, only the various vegetables need to be chopped small.

Cooking Instructions

First, cook the bag of rice with some salt until al dente. This takes about 8-15 minutes depending on the variety used. Now put the bag into another container and set it aside. The rice will be added back later and should not cool down in the meantime. Wrapping the container in a fleece or similar helps.

Next, boil the soy chunks in stock for a quarter of an hour until they have become soft. This process takes about 8 minutes. Once the chunks are soft, the stock must be poured off. You can squeeze/wring out the soy chunks a little. This way they absorb the flavors better later. Now fry the soy chunks with oil and curry paste.

After the chunks have been fried, add some water, coconut milk powder, and the vegetables.

As soon as the vegetables have the desired consistency, the rice can be added back.

Enjoy your meal!

Variations

This approach also works with green curry, of course. To save some time, the rice and soy chunks can be soaked in a bag with cold water – or cold stock – beforehand. With cold water, however, this takes several hours and should therefore be done during the hike in an outer pocket of the backpack. To save some time, it would also be possible to cook the bag of rice directly with the soy chunks in the stock.

Conclusion

Thai curry is very tasty and truly worth it. Thanks to the intense flavor and generous portion, it serves as a morale booster for me on strenuous days.

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