Panang Curry

Name: Panang Curry
Ingredients: 1 cup coconut milk powder*, such as Wilderness Family Naturals; 6 tablespoons peanut butter powder*, such as PB2; 2 teaspoons packed light brown sugar; 2 teaspoons garlic powder; 1/2 teaspoon kosher salt; 6 tablespoons mixed freeze-dried vegetables*, such as carrots, green and red bell peppers, and green beans or peas (Harmony House Foods); 2 tablespoons dried onion flakes*; 1/4 cup chopped dried shiitake mushrooms; 6 tablespoons red curry paste*; 2 pouches boil-in-bag brown rice, such as Uncle Ben's; 1/4 cup roasted salted peanuts; 1 lime

12 ingredients

8 steps

Ingredients

1 cup coconut milk powder*, such as Wilderness Family Naturals
6 tablespoons peanut butter powder*, such as PB2
2 teaspoons packed light brown sugar
2 teaspoons garlic powder
1/2 teaspoon kosher salt
6 tablespoons mixed freeze-dried vegetables*, such as carrots, green and red bell peppers, and green beans or peas (Harmony House Foods)
2 tablespoons dried onion flakes*
1/4 cup chopped dried shiitake mushrooms
6 tablespoons red curry paste*
2 pouches boil-in-bag brown rice, such as Uncle Ben's
1/4 cup roasted salted peanuts
1 lime

Directions

1

AT HOME
2

In a bowl, combine coconut milk and peanut butter powders, brown sugar, garlic powder, and salt; transfer to a 1-qt. resealable bag. Combine freeze-dried vegetables, onion flakes, and mushrooms in a second 1-qt. bag. Seal curry paste in a small plastic bag.
3

IN CAMP
4

Pour 1 cup water into bag with dried vegetables; seal and set aside 15 to 20 minutes to rehydrate.
5

Meanwhile, in a 2-qt. saucepan, bring 4 to 5 cups water to simmer-ing. Add rice, set lid slightly ajar on pan, and simmer rapidly, adjusting heat as needed, until grains look cooked, 10 to 15 min-utes. Lift bags from water, drain-ing water from them, and set on a plate. Cover with another plate and set aside. Drain all but 1 cup water from pan.
6

Cut a hole in bag with curry paste and squeeze into hot water. Pour in coconut powder mixture and stir until well blended. Stir in re-hydrated vegetables. Cook curry over medium heat, stirring, until steaming, about 3 minutes.
7

Cut open rice bags and pour onto plates. Spoon curry next to rice and sprinkle with peanuts. Cut lime into wedges and add to plates.
8

*Wilderness Family Naturals organic coconut milk powder is perfect for curries ($20/1 lb.; wildernessfamilynaturals.com). Bell Plantation PB2 powdered peanut butter has roasted flavor ($4/6.5 oz.; natural-foods stores and walmart.com). Harmony House Foods freeze-dried and dehydrated vegetables (such as carrots, green beans, and corn) taste great as snacks and in stews (from $2.95/4 oz.; harmonyhousefoods.com). Find dried onion flakes with the spices at well-stocked grocery stores, and red curry paste in the international aisle.