All good Thai curries, start with an excellent paste. I'm too lazy to fry my own paste on the trail – so my plan was to pre-cook and then dehydrate the paste. I fried some paste in coconut cream in a similar way to my Massaman Curry post here (except using Green Curry Paste). Follow the Massaman Curry recipe up until the point I mention beating people back with a spoon.
Once I made the paste, I spread it out onto parchment paper and popped it in the convection oven for a few hours on very low (I don't have a dehydrator)
A few hours later, and it dried out nicely. Next I broken it up and ground it into a powder in a coffee grinder.
A few days later and I'm ready to make the concoction I'm a complete newbie at this, and so have no idea on the right ratios of stuff but I'm pretty fearless, so I just winged it 🙂
Here's the recipe I used:
– 1 cu Uncle Bens Instant Rice
– 3 Tbsp of Green Curry Paste Powder
– 1 2oz bag of Chaokoh Coconut Milk Powder
– 4 Tbsp Dried Diced Potatoes
– 3 Tbsp Dried chicken bits (Soy product)
– 1 1/2 Dried Tbsp Onions
– 1 Tbsp Dried Peppers
– 1 tsp Lime Powder (Sour)
– 1 Tbsp Palm Sugar
– 1/2 tsp Sea Salt (My fish sauce substitute)
I simply threw all the dry stuff into a bowl, mixed it up and added to a zip lock. Final dry weight was 10.7 oz. Heavier than freeze dried fare – but a hearty meal for two.
To cook , I simply added 2 /12 cu of water. I think 2 1/4 might have been better – it was a little wet.
The taste? Outstanding, really outstanding – even if I do say so myself. Theresa tried it and wanted to eat it for dinner. The chicken bits were actually pretty decent and (IMHO) a good alternative for not carrying the weight of canned chicken. It was very spicy – as I used a lot of paste, so you might want to cut back on that if you try this at home kids.
Next time, I think I'd add fish sauce and sugar to the paste before drying it – to see how they survive, vs using salt.
And here are some photos documenting it, and the ingredients: