Serves 2
25 min
High Country Beef Curry
Recipe GLPRc863d312fabc00
A hearty, backcountry-friendly curry made with dehydrated ingredients. Tender beef jerky rehydrates in a fragrant coconut-based broth enriched with curry spices, dried vegetables, and sweet raisins, all served over delicate rice vermicelli. This lightweight meal is perfect for camping and high-altitude adventures.
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Ingredients
2 cups water
2 ounces beef jerky
1 2-ounce packet powdered coconut milk
1½ ounces dehydrated mixed vegetables (mushrooms, onion, and carrots)
1 ounce raisins
1 clove garlic, chopped
1 tablespoon curry powder
1 beef bouillon cube
6 ounces Asian rice vermicelli
Directions
In a large pot, combine water, beef jerky, powdered coconut milk, dehydrated vegetables, raisins, chopped garlic, curry powder, and beef bouillon cube. Bring to a boil over medium-high heat, stirring occasionally to help the coconut milk and bouillon dissolve. Once boiling, reduce heat slightly, cover with a lid, and remove from heat. Let sit covered while you prepare the pasta.
In a separate pot, bring water to a boil according to the rice vermicelli package directions. (Tip: break the vermicelli bundle in half before cooking for easier handling.) Cook until just tender, then carefully drain the pasta in a colander.
Add the drained vermicelli to the curry pot and stir well to combine all ingredients. Return the pot to the stove over medium-low heat and stir gently until the curry is bubbling and all components are evenly mixed. If the curry appears too thick or dry, add a splash of additional water to reach your desired consistency.
Turn off the heat and cover the pot with a lid. Let the curry rest undisturbed for 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly. Divide evenly between two bowls and serve hot.
