Veggie Thai Curry


  • 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)


  • 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!