Shrimp Curry Rice
Pack in a quart freezer bag or sandwich bag –
- 1 cup instant rice
- 2 Tbsp raisins, preferably natural
- 2 Tbsp dried apples, finely chopped, preferably natural
- 1 Tbsp diced dried onions
- 1 tsp mild curry powder
- 1/8 tsp ground allspice
- 1/8 tsp ground cinnamon
- 1/8 tsp fine sea salt
In a small bag –
- 2 Tbsp cashews, a Thai Lime is nice, finely chopped
Also take –
- 1 Tbsp or 1 packet extra virgin olive oil
- 1 packet sweet chili sauce
- 1 can tiny shrimp
Directions:
FBC Method –
Bring 1¼ cups water to near boil. Add drained shrimp, oil and water to dry ingredients in a quart freezer bag, in a cozy. Stir well, seal and let sit for 15 minutes. Stir in nuts, drizzle sweet chili sauce on top.
Insulated Mug Method –
Add dry ingredients, drained shrimp, oil and 1¼ cups boiling water in a large insulated mug. Stir well, seal mug and let rest for 15 minutes, Stir in nuts, drizzle sweet chili sauce on top.
One Pot Method –
Bring 1¼ cups water, oil and drained shrimp, bring to boil. Add in dry ingredients, stir and cover. Take off stove and let sit for 5 to 10 minutes. In cool temperatures or at altitude, use a pot cozy to insulate. Stir in nuts and top with sweet chili sauce.
Serves 1 very large or 2 average servings. To serve 2, divide between cooking vessel and a second freezer bag, cuffed to make a bowl.
