Green Chicken Curry


Add a bit of spice to your next hike. A Thai classic with some small modifications to make it ready for the trail. Cook it all up at home. Dehydrate. Rehydrate on the trail.

  • 3/4 cup of rice
  • 2 small potatoes, diced into 1cm cubes
  • olive oil
  • 1/2 jar green curry paste
  • 250g chicken mince
  • 1/4 cup of bamboo shoots
  • 400mL coconut milk
  • 1 tbsp fish sauce
  • salt and pepper to taste

Cook the rice and set aside. Microwave the potatoes for 2 minutes.
Heat a drizzle of oil in a pan over medium heat.
Add the curry paste and stir until fragrant.
Throw in the chicken mince and brown.
Add the potatoes, bamboo shoots, coconut milk and fish sauce.
Bring to the boil and then simmer on low for 20 odd minutes.
Add the cooked rice. If still holding liquid cook for a bit longer.
Take off the heat and set aside to cool.

To dehydrate

Put some baking paper on your trays and spread the rice and curry mix over the paper. Set the temp to 65C and dehydrate until the mixture is completely dry, usually about 10 hours.

To rehydrate

To prepare the mix on the trail.
Throw it in a pot with 2 cups of water and give it a stir.
Bring the mixture to the boil for a couple of minutes
Take it off the heat and let it sit for 15 minutes or so… then tuck in!


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