Grab your favorite Jetboil and cook up Chef Dan's great Veggie Thai Curry recipe.
Ingredients
- 1 3/4 Cup Water
- 1/2 Cup Jasmine Rice
- 1 Tbl. Extra Virgin Olive Oil
- 1/4 Cup Dried Mushrooms
- 1/4 Cup Dried Veggies (Carrots, Peas, etc.)
- 1 Tbl. Brown Sugar
- 1 1/2 Tbl. Coconut Milk Powder
- 1/2 Tbl. Ginger Powder
- 1 Tbl. Dried Onion
- 1 Tsp. Dried Garlic
- 1 Tsp. Dried Basil
- 1/4 Tsp. Cayenne
- 1/2 Cube Yellow Curry Bouillon (stock cube)
- 1 Tsp. Salt (or Fish Sauce)
- 1/2 Tbl. Lime Juice (or 1/8 Tsp. Citric Acid Powder)
- 2 Tbl. Spiced Nuts (Curried Cashews are a great option)
Instructions
- Add water, dried veggies, and mushrooms to your Jetboil and bring to a boil.
- Once boiling, reduce heat to a simmer and slowly cook until everything is tender, about 15 minutes.
- Add the balance of the ingredients, except the rice and nuts, into your Jetboil and bring to a boil.
- Just as the mix comes to a boil, lower the heat to a simmer (as low as will keep a flame). Add the rice and cover.
- Stir occasionally, cooking gently for 15 minutes.
- Once the rice is cooked, add nuts and stir until mixed well, and enjoy your backcountry feast. Bon Appetit!
Chef Dan A Boston native, chef and heli-skiing guide Dan Janjigian graduated from the University of Vermont, where he earned a degree in Mechanical Engineering. While in the Green Mountain State, Dan honed his snowboarding passion. After graduation, his love for exploring and living in the mountains brought him to Jackson, Wyoming, where he now works as a chef and guide. Through the years, Dan has achieved American Avalanche Institute Level III certification and become a Wilderness First Responder. Every spring, he heads north to Valdez, Alaska, where he fuses his culinary and alpine passions at the Alaska Rendezvous Heli-Skiing Lodge. Dan has become a master at cooking in the backcountry and carries a Jetboil in his pack because they are reliable, compact and efficient.
