Lemongrass Soup, and Thai Lime Chicken with Coconut Green Curry Sauce

This iteration of Wilderness Chef is an homage and thanks to a good friend, Jason.  He is, unwittingly, one of the people who made me change how I thought about backpacking meals – we took many trips together, and Jason being the amateur chef he was, would always bring some little extra thing that felt like a luxury.

A couple weeks ago I had the opportunity to go do an overnight in the Rockies west of Denver, CO, and coincidentally I had just stumbled across an old note from a trip my wife and I took with Jason and his wife, MANY years ago, where he made back country Thai food.  This is my take on those old memories, Rocky Mountain Thai!

I didn’t do a dedicated video on this one, but if you’d like to see it, it’s embedded in my Lost Creek Wilderness video, starting at about 27:30.

Lemongrass Soup

This is an easy refreshing soup, not overwhelming in flavor, but slightly tangy and exotic.

2 Chicken Bouillon Cubes
1/4 tsp Black Pepper
1/4 tsp Ginger
1 6″ Stalk fresh Lemongrass, chopped
2 small Thai or Fresno Chilies, thinly chopped
2 cups Water

At Home:
1) Cut peppers into slivers, julienne style.  (Note, if you don’t plan to cook this for a couple days, leave the pepper whole and cut it in camp – it will keep better).
2) Chop lemongrass into 1/4″ segments.
3) Combine all veggies, spices and bouillon in a ziplock bag.

At Camp:
Bring 2 cups of water to a boil.  Add contents of bag, reduce to a simmer, and let cook about 10 minutes to dissolve bouillon and mix flavors.
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Thai Lime Chicken with Coconut Green Curry

The spice of the chicken and marinade is countered by the sweetness of the coconut.  Very filling and satisfying.

7 oz pack Chicken
1 cup Minute Rice

Marinade:
Juice of 2 Limes
1/8 tsp Red Pepper Flakes
1 Packet Soy Sauce
1 Tbsp Sesame Oil
1/8 tsp Ginger
1/8 tsp Coriander
1 clove Garlic

Sauce:
4 Tbsp Coconut Milk Powder, plus water to hydrate (or equivalent)
1 Tbsp Green Curry Paste
1/8 cup fresh Basil, chopped
1/8 tsp Ginger

On the coconut milk – I have found Goya and other brands of powdered coconut milk, typically with the Central American foods as opposed to Asian.  On this particular trip I found a small box (a 6-oz. box like a small school lunch pack) of liquid coconut cream and that worked very well also.

At Home:
1) Chop basil, and pack in ziplock bag with ginger and curry paste.
2) Mix marinade ingredients in a small spill-proof container.

At Camp:
1) While setting up, pour the marinade mixture into pack of chicken and let set aside to marinate.
When ready to cook –
2) Boil 1 cup water. Add rice, remove from heat and cover.
3) In a separate pot, heat chicken and marinade until chicken is heated through with a bit of char.
4) Add basil and curry mixture, and coconut milk (or powder plus water).  Mix and heat through.
5) Serve over rice.
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Enjoy!!
Troy

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