Thai Curry

Thai Curry

General directions for making thai curries in the back country. For amounts of curry paste and coconut milk, check the packaging. For amounts of the rice and vegetables, use your own judgement.

Ingredients: 1 package Thai curry paste (red, yellow or green) powdered coconut milk dehydrated vegetables (try peppers, mushrooms, zucchini, onion) rice water

Add water and vegetables to pot. Heat to rehydrate. Meanwhile, thin curry paste with a little water and add to pot. When nearly ready, add powdered coconut milk and stir to dissolve.

Serve with rice.

Tips: - Experiment at home with the curry pastes. Green curries are very hot. - Rice may be cooked separately, or for no-fuss meals, add extra water to the curry and add the rice in the final stages of cooking. - Add deep fried tofu puffs for interesting texture. These are available packaged in the refrigerated section of Asian supermarkets. - curry paste is readily available in most supermarkets. Powdered coconut milk may be a little more difficult to find.