Thai Chicken Curry
thanks to
Randy
Recipe Ingredients:
- 3 Chicken breasts
- 2 1/2 cups water
- 2 packets coconut milk powder
- 8 oz dried mushrooms
- 1-2 tsp red curry paste
- 5 tbsp fish sauce
- 3 tbsp lemon juice
- 4 servings rice
Cooking instructions:
Cut up chicken, boil in water. When done, add coconut milk powder, mushrooms, paste, fish sauce and lemon juice. Simmer until mushrooms are soft. Serve over rice.
Variations/Hints:
You've gotta love Asian cooking - This works great over a fire if
your &*%$#@ Whisperlite clogs up. If you have the breasts frozen this
should work great the second or even 3rd night (we go in early). Dry
the mushrooms in a dehydrator or buy them at the Asian food store.
Mix the curry paste, fish sauce and lemon juice in a nalgene bottle
and it's all ready to pour in. Dried coconut milk is also found at
any Asian store. You could substitute any dried meat for a later in
the trip meal!
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