Most of my favorite meals are soups and stews, and I include a good curry in that category. As with most soups and stews, the recipe is merely a guideline. The important thing to remember is when making any dish from a recipe, if you don’t like a particular ingredient, don’t put it in. If you want to add an ingredient, give it a try.
- 1 cup carrot, finely chopped
- 1 cup cauliflower, chopped
- 1 cup butternut squash, diced into ¼ inch cubes.
- 1 red pepper, seeded and chopped
- 1 large white onion, diced
- 2 cups mushrooms, sliced (optional)
- 1 Tbsp fresh ginger, shredded
- 4 kaffir leaves
- 1 lb white fish or shrimp, thinly sliced
- 2 cups home-made chicken stock
- 2 stalks lemon grass, halved lengthwise, woody leaves removed
- 2 Tbsp fish sauce
- 1 lime, zest and juice
- 1 cup bean sprouts
- 2 cups (can) high quality coconut milk
- 2 Tbsp garam masala, or 1 Tbsp curry paste
- 2 Tbsp cilantro, chopped
- 1 Tbsp Coconut oil
- 1 tsp sea salt
- In a large Dutch oven over med-high heat melt coconut oil. When melted add fish and sauté until fully cooked, 4-6 minutes. Once fishis cooked, add onion, carrot, mushrooms, squash and ginger. Sauté until onions become translucent, about 3-5 minutes. Turn down heat to med-low. Stir in garam masala and simmer for a further 5 minutes, until it becomes very fragrant. Everyone in the house should know you’re cooking something delicious.
- Note: if using curry paste, heat coconut milk in a small saucepan over med-high heat. Add the curry paste and stir for a few minutes until it begins to boil. Add to fish and vegetable mixture.
- To the fish and vegetable mixture, add home-made chicken broth, coconut milk, kaffir leaves, lemon grass, fish sauce and lime zest and juice and simmer for 20 minutes. Add bean sprouts and cauliflower and continue to simmer for 10-15 minutes. Before serving remove the lemon grass and kaffir leaves and stir in the cilantro.
- Serve over rice, rice noodles or add more coconut milk and serve as a soup.
The only deviation from the Kitchen Recipe to make this Back Country is to cut the protein into small pieces. Otherwise the meat will not be reconstituted at the same rate as the rice and vegetables.
Allow curry to cool to room temperature. Place 1½ cup per serving of mixture of mixture onto the drying sheet lined dehydrator tray on your Excalibur. On the meat setting (155 degrees), dehydrate for 8-10 hours, or over night. Once fully dry, seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate, stir serving into 1 cup/8 oz of boiling water. Boil for 5 minutes, stirring often. Remove from heat and set aside for 10-15 minutes. Serve over camp rice.
Full disclosure, I can't be bothered to make the camp rice separate from the curry. I add ⅓ cup of camp rice to the dehydrated curry mixture and vacuum seal together. You'll need to double the amount of water to rehydrate and cook for 10 minutes rather than 5.
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