Thai Red Curry Rice with Peanut Coconut Sauce

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Rich, creamy, and super filling – this simple red curry is a great backpacking meal for your next trip into the backcountry.

Thai red curry rice in a green backpacking bowl

This recipe is sponsored by humangear.
Humangear is offering our readers a 15% discount –
check out the bottom of this post for details!

When hiking at elevation, especially early or late in the season, the temperature can drop without warning. There have been times where we hike the whole day in shorts and short sleeves but are forced to throw on every layer we have the minute the sun goes down. But on cool nights, one way of the surest ways to lift our spirits is a warm bowl of spicy curry.

At home, curry is one of our all-time favorite cold weather comfort foods. It’s quick, easy, and can be modified to use whatever ingredients we have on hand. Now, making a great bowl of curry while backpacking does require a little more foresight than our free-wheeling weeknight dinner approach, but it still has all the same benefits. It’s fast and simple to cook out in the field and can be altered to accommodate an array of different special diets.

Ingredients for thai red curry rice backpacking meal in a ziplock bag

For the base grain, we’re big fans of Minute Rice instant rice. Both the white rice and brown rice versions cook incredibly fast (around 5 minutes), which saves fuel and therefore weight in our pack.

At home, we use curry paste, but out in the field, we use curry powder. For this particular recipe, we used Thai Spice from Spicely, but we have also experimented with McCormick’s Red Curry Powder and the Thai Style Red Curry Powder sold under Kroger’s Private Selection brand. Whatever spice blend you end up using, make sure you try it out before your trip to ensure that your meal has a spice level you’re comfortable with.

To make the curry sauce, we mix the curry powder together with some powdered coconut milk and a little bit of PB2 powdered peanut butter. It’s only three ingredients, but it produces a really complex sauce that’s creamy, spicy, and slightly nutty all at once.

After a long day on the trail, we think it’s important to incorporate some protein into our dinners to help our muscle repair overnight. For this recipe, we used dehydrated chicken, which we had purchased in bulk. However, TVP (textured vegetable protein) or soy curls would be excellent vegan options as well.

Pouring oil from a blue humangear gotoob+ into a backpacking meal
Pouring the ingredients for red curry rice into a backpacking cookpot

For this recipe we had the opportunity to partner with humangear. We’ve been using their smartly designed camping utensils for the past few years, but we recently got the chance to test out their new Flexibowl and GoToob+ liquid containers.

We really like that the FlexiBowl can fold in half for different meal sizes, turned inside out for easy cleaning, and squeezed to fit into any space inside our bear canister.

As for the GoToob+, they are the only liquid container we’ve tried that we have 100% confidence in. Trust us, all you need is one catastrophic cooking oil leak inside your pack or bear barrel to understand the importance of having a quality liquid container. We also really appreciate the extra peace of mind that the LoopLock cap provides. We’re using GoToobs now and we’re never going back!

Ingredients and supplies to cook red curry rice while backpacking.

So if you want to chase away the chills on your next backpacking trip, give this Thai Red Curry a try! And if you’re updating your backpacking kitchen set up, we’d suggest checking out humangear.

humangear is offering our readers an exclusive 15% discount on any of their products. Head over to their site and use “freshoffthegrid15” at checkout to take advantage of this offer!

Thai red curry rice in a green backpacking bowl

Thai Red Curry Rice with Peanut Coconut Sauce

Cook Time: 5 minutes
Total Time: 5 minutes
Makes: 1 serving
Calories: 843 kcal
Author: Fresh Off the Grid

Rich, creamy, and super filling - this simple red curry is a great backpacking meal for your next trip into the backcountry.

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Ingredients

  • ½ cup minute rice
  • ¼ cup dried veggies
  • ¼ cup freeze dried chicken
  • 3 tablespoons powdered coconut milk
  • 2 tablespoons Thai red curry powder more or less depending on spice preference!
  • 1 tablespoon PB2 powdered peanut butter
  • 1 tablespoon chopped peanuts
  • ½ packet True Lime
  • ½ teaspoon salt
  • 1 tablespoon oil

Instructions

  1. At home: Add all the dry ingredients to a ziplock bag. Pack the oil in a GoToob+ bottle.
  2. At camp: Bring ¾ cup (6 oz) of water to a boil. Add the contents of the ziplock and the oil to the pot and stir. Cover and simmer 5 minutes or until the rice, chicken, and veggies are rehydrated.

EQUIPMENT NEEDED

Ziplock bag
GoToob+ container
Small cookpot
Bowl + utenstils for serving


Woman holding a green bowl of Thai red curry rice


5 Comments

  1. Where do you buy powdered coconut milk? Amazing!

    • It can be purchased on Amazon https://amzn.to/2J51KXr or at a local Asian market. Otherwise, you might be able to find it in the Asian section of some grocery stores. We usually keep an eye out for it and it's really inconsistent which grocery stores carry it.

  2. Hi! I was wondering if you've tried making this in bulk and then using a dehydrator to dehydrate it?

    thanks!

    • Hey Katie!
      We haven't tried making this as a dehydrator meal yet. Since it uses all dried ingredients (well, plus the oil added on trail), it's easy enough for us to just measure out the ingredients into baggies and go. I'm sure it could work as a dehydrator meal, though! One consideration is that since fats don't dehydrate well, you'd want to use the PB2 peanut butter powder (instead of "real" peanut butter) and maybe add in the powdered coconut milk after dehydrating?
      If you try it, I'd be interested in hearing how it goes!
      Cheers,
      Megan

  3. great!

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