Thai Chicken Curry
- 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
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.
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!