Backpacker Magazine – February 2008

Camp Stove Cooking: Curry in a Hurry

4 easy recipes that will warm your whole body.

by: Kelly Bastone, Photos by Justin Bailie

Fiery curries can add more than exotic tastes to your next meal. That's because turmeric, a common mustardlike spice, reduces inflammation to ease post-hike aches. Eat well and feel better with these simple recipes.

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Thai Green Curry | Caribbean Pineapple Curry | Indian Red Curry | Masman Curry

Thai Green Curry

2 teaspoons green curry paste
1 tablespoon brown sugar
1/2 cup matchstick-cut carrots
1/2 small onion, peeled
1 1.75-oz. pouch powdered coconut cream (or 1 cup canned coconut milk)
2 3.5-oz. pouches pre-cooked shrimp; vegetarian option: 1 12-oz. package firm tofu
1/2 lime (optional)
1/4 cup cilantro (optional)
6 oz. rice noodles or linguine

In Camp
Cook noodles according to directions, drain, and set aside. Thinly slice onion, and chop tofu (if using) into 1-inch cubes. In a separate pot, combine curry, sugar, coconut powder, and 1 cup water (or canned milk) and bring to boil. Add carrots and onion, and cook (while stirring) for 3 minutes. Stir in shrimp (or tofu) and cook till heated through; serve over noodles and add lime or cilantro if desired. Serves 2.

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