Thai Curry

Perishability Classification: IV

Dietary Accommodations: Dairy Free, Gluten Free, Vegan

Portions: 4

Thai curry is easily one of my favorite recipes, and it's shockingly easy to prep when traveling by vehicle. Thai curry paste comes in convenient cans or larger plastic container, with a long, stable shelf-life until opened. This makes the most perishable ingredients the fresh vegetables you plan on packing, although freeze-dried vegetables would make a fine alternative. Substituting vegetable sources of protein for meat also makes this recipe vegan.

Check out our YouTube recipe demo for more details:


2 Tablespoons Olive Oil 1 4-Ounce Can Green Curry Paste 2 13-Ounce Cans Coconut Milk 12 Oz Canned Chicken (substitute vegetable protein, such as tofu or tempeh, for vegan) 1 Stalk Lemon Grass 1 Piece Fresh Ginger, approximately 1-inch long 1 Hot Chili Pepper, such as Thai Birdseye or Serrano

1 Japanese Eggplant 1 Red Bell Pepper or 4 Small Sweet Peppers 2 Large Carrots 1⁄4 Cup Thai Basil, loosely packed

2 Cups Jasmine Rice (substitute pre-cooked for convenience)

3 1⁄2 Cup Water

Description: Thai curry is a staple among my friends and family, regardless of location. You may also be surprised to learn how many restaurants use canned curry paste as a base for their curries; they’reavor-packed, absent of wordy preservatives, and an excellent resource to be utilized when cookingout of one’s vehicle. Fresh meat may be substituted, but canned meat and hearty vegetables increasesthe food classi cation of this recipe.

Instructions: It is best to prepare all ingredients in-camp prior to beginning the cooking process. Grasping the top of the lemongrass, forcefully impact the bottom half of the stalk with the back of chef’s knife to release essential oils. Cut the bottom half of the stalk into inch-long pieces. Lemongrassis a woody plant that isn’t intended for direct consumption in this application, but lends a signi cant amount of avor to the curry as it cooks.

Slice ginger into three or four thick slices. Again, the ginger is not to be eaten directly, but used as aavor component for the curry. Cut chili’s lengthwise, including as many that suits your particular tastes. Thai chili is quite hot, serranomakes a ne substitution, imparting good avor with less heat. Slice eggplant lengthwise, then intothick, half-inch pieces. Sweet peppers can be cut into quarter-inch strips, and carrots into quarter-inch rounds. Basil may be left whole-leaf.

Put rice on to cook. Bring water to a boil, add rice, cover, and reduce heat to a low simmer. Cook for20 minutes. Remove from heat, uff with a fork, and return lid until ready to serve.

Prepare the curry while rice is cooking. Begin by heating a large saucepan over low heat. Add olive oil and 2/3rds can of curry paste. Fry until fragrant, about 4 minutes, stirring frequently. This step bringsout all the essential oils in the curry paste while intensifying avor.

Add remaining ingredients: lemongrass, ginger, chili, eggplant, bell pepper, carrots, basil, and coconut milk. Simmer over low heat for 10 minutes, covered. Add chicken and cook another 5 minutes.

Serve in bowls ladled over jasmine rice and enjoy.

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