Thai Curry

Shared by Cheryl from Las Vegas, Nevada

Spicy coconut curry with rice noodles. This is our favorite Thai backpacking recipe for multi-day trips. Shown with dried seaweed (nori) flakes and fresh foraged watercress.

This was during a hike to Havasupai Indian reservation in Grand Canyon country. Watercress grew everywhere along the waterways!

Serves 2


  • 1 packet Tom Ka curry paste
  • 2 instanoodle rice noodle soup packages
  • 1/2 envelope dehydrated coconut milk powder
  • Optional - any dried vegetables, mushrooms, etc.

At Home:

Deconstruct noodle soup packages, crush noodles and save season packet for another dish.

Add noodles and coconut powder to gallon-size ziplock freezer bag.

On the Trail:

Add curry paste to bag along with 3 cups boiled water, zip closed and allow to set 10 minutes.

Depending on where your hiking, such as near a creek, you could forage for watercress-a superb addition to any backcountry meal. Top your dish with fresh cress if your lucky. I've eaten this dish hot or cold. If you're near a stream , hold the bag in the running water to cool and eat like a salad - delicious!

You can boost this meal by adding almost any dehydrated vegetable or mushroom at home to the ziplock bag. I sometimes add dehydrated tofu sheets or knots to meals for added protein. Asian markets sell many dehydrated ingredients that are great to use in backpacking meals.

Tom Ka Gai Rice & Chicken

Shared by RollingStone from Bozeman, Montana

Tom Ka Gai is a tasty and spicy Thai dish with a coconut-ginger base.

Serves: 1 - 2


  • 1 Pkg - Taste of Thai Coconut Ginger Soup Base
  • 1 Pkg - 7 Ounces Tyson Chicken
  • 1 Chicken Bouillon Cube
  • 3 Tbsp Coconut Creme powder (if you cannot get locally, can find online at Amazon)
  • 2 Cups Jasmine Rice (Precooked and dehydrated)
  • Dried or Fresh Cilantro - Optional

At Home:

Before leaving for your trip, package the Bouillon cube and coconut creme powder together. Pack rice, chicken and soup mix separately.

On the Trail:

In camp, rehydrate rice and set in cozy or insulated pot. Bring 2 cups of water to a boil, turn off heat and mix in crushed bouillon and coconut creme powder. Add soup mix and return to heat. Bring to a boil again and cook for two minutes while stirring. In a bowl add rice, chicken and the amount of soup you wish to mix in. Add cilantro for a garnish and touch of flavor (optional).

Chef Glenn's Comments:

You can skip packing a bouillon cube if you precook the rice in bouillon before you dry it. See dehydrating rice.

You can shave a few ounces off the weight of this meal if you dehdrate canned chicken.

Thanks for sharing these Thai backpacking recipes!

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View RollingStone's Chicken Carbonara Recipe

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