Thai red curry rice (trail)
Ingredients
- ½ cup minute rice
- ¼ cup dried veggies
- ¼ cup freeze dried chicken
- 3 tablespoons powdered coconut milk
- 2 tablespoons Thai red curry powder (adjust to taste)
- 1 tablespoon PB2 powdered peanut butter
- 1 tablespoon chopped peanuts
- ½ packet True Lime
- ½ teaspoon salt
- 1 tablespoon oil
Equipment
- zip-top bags
- saucepan
Directions
- Put all the dry ingredients in a zip bag. Pour the oil into a leak-proof squeeze tube.
- Bring ¾ cup (6 oz) water to a boil.
- Add the bag contents and the oil; stir.
- Cover and simmer for 5 minutes, until the rice, chicken, and veggies have softened.
Notes
Nutrition
Serving: 214g | Calories: 650kcal | Carbohydrates: 61g | Protein: 23g | Fat: 37g | Saturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 1325mg | Potassium: 601mg | Fiber: 4.7g | Sugar: 7.9g | Vitamin A: 27IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 5.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ cup minute rice counted as instant rice, dry, ¼ cup dried veggies counted as dried vegetables (as dehydrated onion), ¼ cup freeze dried chicken counted as roasted chicken breast, powdered coconut milk counted as canned coconut milk (one can 400 g), PB2 powdered peanut butter counted as smooth peanut butter, chopped peanuts counted as dry-roasted peanuts, oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.