After success with red chili bean bark last summer on the I’ve decided to expand the arsenal. This red curry bark can be used by itself with rice (dehydrated) and vegetables, or you can coconut powder. I have no idea how I would dehydrate coconut milk so I did buy the powder. The dehydrated curry and rice mixture I carry in a zip lock bag, about 3/4 of a cup for me (I’m a smallish person, bump it up for larger people). To eat I pour the dehydrated meal in my tupperware container, pour boiling water over it just to cover (about 3/4 of a cup), cover (very important) and let it sit for a few minutes. You could also include jerky or other dehydrated meat, tuna or salmon from a pouch or use ramen noodles instead of rice.

As with most of the dehydrated food I’ve made the recipe is pretty simple: put it all in a blender, blitz until smooth, spread it out on the plastic trays, and dehydrate at 135 (vegetable setting) at least overnight. I ended up doing 18 hours and that was more than enough. The chickpeas (garbanzo beans) don’t add much flavor, they’re really just a way to add calories and protein to your backpacking meal.

2 14.5 cans tomatoes

2 tablespoons red curry paste

2 teaspoons ginger powder

1 teaspoon cayenne powder

1 teaspoon ground cumin

2 teaspoons coriander seeds or a handful of cilantro

4 inches of lemongrass

1/2 yellow bell pepper

3 cloves of garlic

1/2 white onion

1/2 can chickpeas

1 tablespoon soy sauce

1 1/2 teaspoons fish sauce

2 teaspoons rice wine vinegar