Thai Style Chicken Curry

Thai Style Chicken Curry
  • 2 cups instant rice
  • 7-ounce package chicken
  • 1 packet panang or red curry paste (1.75 ounces)
  • 1 Tbsp coconut oil or 1 packet
  • ¼ cup dried shredded basil
  • ¼ cup diced dried red bell pepper
  • 1 packet coconut cream powder (1.76 to 2 ounces)

At home:

Pack the rice in a quart freezer bag. Pack the dried basil and peppers in a small bag. Put the chicken, coconut cream, oil and curry paste packets with the bags.

In camp:

Add ½ cup cool water to the basil/pepper bag and set aside.

Bring two cups water to nearly boiling. Add to the rice bag, sealing tightly. Put in a cozy for 15 minutes.

Meanwhile, in your pot heat the oil over a medium flame. Add the curry and cook for a minute, stirring constantly. Drain off any water remaining in the basil bag and add to the pan, cooking for a minute.

Add chicken and heat through. Add in the packet of coconut cream powder and stir in quickly. Slowly add in 1 cup water, stirring. Add in 1 more cup of water slowly, as needed to thin the sauce. Not all may be needed though. Bring the sauce to a bowl.

Either serve the sauce over the rice, or mix together for a large one pot meal.

Serves 2.
The curry sauce packets can be found in many grocery stores, in the Asian section. Be forewarned, they can be spicy, so you may want to only use half the packet if you don’t like spicy food. The curry paste is very shelf stable though and can be repacked in a small bag.
Coconut cream powder is found in Asian grocery stores.
For the basil, if you can find it, use Thai Basil, but you can sub in regular basil.