Thai Red Curry Recipe for Dehydrating
Considerations for dehydrating your food:
Add low or no oil to the dish. Oil can cause the dehydrated food to become rancid and spoil it.
Cut all of the ingredients into small, consistent sizes. This helps them dehydrate and then rehydrate at a more similar rate.
Potency of flavour tends to be diminished during the dehydration process, so consider adding a bit of extra spice during the cooking process.
*Note: Thai red curry paste is generally oil based, so do not add any additional oil to this recipe
Ingredients:
1 tbsp water
1 yellow onion, diced
3 tbsp garlic, diced
1 tbsp diced ginger
1 jalapeño, diced
1 red bell pepper, diced
2 cups cauliflower, diced
2-3 tbsp Thai red curry paste
1 can coconut milk
1 can diced pineapple niblets
250g rice noodles or mung bean noodles
Cooking Instructions:
In a medium pot, add 1 tbsp water and place the pot on medium heat.
Add the onion and cook for 5 minutes, stirring occasionally.
Add the garlic, ginger, and jalapeño and cook for 2-3 minutes, stirring occasionally.
Add the red bell pepper, cauliflower, and Thai red curry paste. Cook for 2-3 minutes, stirring regularly.
Add coconut milk and let simmer until the vegetables are fully cooked.
In a separate pot, fill with water. Bring water to a boil and then add rice or mung bean noodles. Cook for 2-3 minutes (or follow instructions on package and slightly under cook them). Strain the noodles and rinse with cold water.
Mix the noodles and the curry together. Add the can of pineapple to the mixture.
Please note: during the dehydration process, the flavours tend to lose intensity and become more subdued. You may want to add extra salt and/or cayenne pepper to compensate for the loss of flavour during the dehydration process.
Dehydrating Instructions:
Most consumer grade dehydrators should work for this process. I have one by Hamilton Beach. You can either use the tray liners that come with the dehydrator or parchment paper. I prefer using parchment paper, since it’s easier to remove the food once it’s been dehydrated.
Line all of your dehydrator trays.
Transfer the curry onto the dehydrator trays in a thin and consistent layer.
Once the dehydrator is full, turn it on and set the temperature. I usually use 160F and set it for about 20 hours. This meal usually takes 12-18 hours to fully dehydrate on my dehydrator.
You will need to run the dehydrator twice if all of the ingredients do not fit on the dehydrator trays for the first round. I usually put the leftover food in the fridge and then transfer it onto the trays once the first round is fully dried and removed.
Run the dehydrator until the food is completely dry. When you touch each ingredient it should be firm and not squishy nor soft.
Once all of the ingredients are dried, you can remove them from the dehydrator.
Weigh out each camp serving and store in a vacuum sealed bag or similar. Each serving should be 150-200g (5-7 ounces) of dried food. Although you may find a different weight works better for you.
Now you’re done! I usually find this recipe makes about 2-4 x 150g camp meals; however, the amount does vary. This is the recipe I make with the most oil, but so far I’ve not had any issues with it going rancid. Good luck! I hope you enjoy this delicious Thai Red Curry while out in the backcountry!
Rehydrating Instructions:
Hot meal instructions:
Place your dehydrated food into your pot.
Cover your meal with water.
Bring water to a boil.
Turn off your stove and cover your pot.
Let sit for ~10 minutes.
Take off lid and enjoy!
Cold soak instructions:
Place your dehydrated meal in your designated cold soaking container a few hours before you want to eat it.
Pour water into container to cover meal.
Let sit for ~3-4 hours.
Enjoy!
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