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Paddle Thai

Jul 11, 2014
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Ontario Canada
Here is a recipe for tripping that includes both fresh, dry and dehydrated ingredients.

green curry paste 1 Tbsp
2 tsp ginger grated
1 clove garlic
1 lime
1 red bell pepper sliced
1 red onion
sugar snap peas
oil 3 Tbsp
glasses of wine 2

chicken pces
powdered coconut milk
1 Kafir lime leaf
1 dried red chili pepper
brown sugar 1 Tbsp
grated black pepper 1 tsp
salt 1 tsp
Basmati, Jasmine (or other) rice 1/2 C

At home:
Green curry paste combined with ginger, black pepper, chili pepper and lime leaf is broken up and combined with brown sugar. Seed and slice red bell pepper. Chicken is dehydrated and bagged separately. Fresh ingredients go into small ziplock bags.

In camp:
Add rice to 1 C water and bring to boil, put in cozy for 15-20 mins.
Rehydrate chicken in warm water.
Peel and slice onion.
Peel, chop and crush garlic into salt. Pour this into curry paste and mix in the bag.
Slice lime and squeeze juice into curry mixture.
Preheat fry pan with oil and add wet curry mix and stir, add onion and stir (do not burn!) Add bell pepper and chicken pces.
Mix coconut milk into 1 C water and add to fry pan, mixing well. Add snap peas and cover to simmer 5 mins.
Serve with rice.
Sip the wine and enjoy.

Warning!! Green curry paste is hot. Red is medium and yellow is mild. Red chili adds much more heat.
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