Curried Chicken and Rice
Recipe by Chef Doug Turbush of Seed Kitchen & Bar and Stem Wine Bar
1½ cups water, divided
2 tablespoons dehydrated garlic
2 tablespoons dehydrated onion
1 (4-ounce) can red curry paste
2 (12-ounce) cans coconut milk
1 tablespoon tomato paste
1 tablespoon fish sauce
3 tablespoons palm sugar (light brown sugar will also work)
1 ounce canned lime juice (optional)
1 (8-ounce) can sliced carrots, drained
1 (12-ounce) can corn, drained
1 (8-ounce) can okra, drained
2 (12-ounce) cans cooked chicken meat
3 packages boil-in-bag rice
- In a large sauce pot over camping burner or camp fire, combine 1 cup water, dehydrated garlic and onion; bring to a boil for 2 minutes to rehydrate the garlic and onion.
- Add curry paste, coconut milk, tomato paste, fish sauce, palm sugar, lime juice and remaining ½ cup water to the pot; simmer until flavors have incorporated, 15 to 20 minutes, stirring occasionally.
- Once the sauce comes together and flavors are incorporated, add the drained carrots, okra, corn and chicken to the sauce and stir. Toss in the boil-in-bag rice, and cook in the sauce until the rice has reached desired doneness. Remove the rice from the pot, open the bags and portion appropriately amongst your family.
- Spoon the sauce over the rice and enjoy.