Coconut milk powder and dried red curry spices make it possible to have Thai food in the backcountry.
This is an easy to put together meal using dehydrated and freeze-dried ingredients. I dehydrated the mushrooms and leeks at home, but it’s pretty easy to find them in most grocery stores.
A digital kitchen scale is helpful for measuring ingredients and the final meal weight.
2 oz thin rice noodles (found in the Asian food aisle in grocery stores)
1/4 cup freeze-dried chicken (Mountain House)
1/4 cup dried mushrooms
1/4 cup dried leeks or onions
1/4 cup dried zucchini or other vegetable
4 tsp coconut milk powder (Savory Spice)
2 tsp red curry powder (Savory Spice)
1 tsp instant vegetarian chicken base (VegCuisine vegetarian chicken flavor)
1 tsp soy sauce
10 oz. water
Combine all of the dry ingredients in a quart size Ziploc freezer bag. Add soy sauce to a small vial (I use Nalgene 1 oz bottle).
Add the dry ingredients to your camp stove and add the water, stirring well. Turn on the stove and bring to a boil. Turn off and let sit to soak for 10-15 minutes. This helps to rehydrate the dry ingredients before final cooking, plus it uses less fuel. Turn stove to a simmer and cook for 2-3 minutes or until done. Add soy sauce, stirring to mix in. Turn off the heat, cover the pan and let sit for a few minutes.
ZIPLOCK BAG COOKING METHOD
Add boiling water to the Ziploc bag (must be a freezer bag, not regular), seal and let sit for 10-15 minutes. Add the soy sauce. Squish the food around in the bag a couple of times to distribute the liquid if needed.