Thai green curry provides a balanced combination of carbohydrates, protein and fats that makes it well suited to multi day hiking. When properly dehydrated, it becomes compact, efficient and highly palatable at camp.
This recipe is designed as a camp-based recovery meal rather than a moving fuel snack. It includes clear poultry safety requirements, conservative storage guidance and practical rehydration planning.
Why this meal works for hiking
- Balanced macronutrients: Rice restores glycogen while chicken or tofu supports recovery.
- Fat for sustained energy: Coconut milk powder increases calorie density.
- Palatability: Strong flavour improves appetite after long exertion.
- Efficient weight profile: Water is removed before departure, reducing carried mass.
In an 800–900 g per day system, this functions as a primary dinner. In lighter 500–600 g systems, portion size and added fats must be adjusted deliberately.
Estimated weight and energy per serve
Approximate dry weight per serve: 190–240 g
Estimated calories per serve: 700–850 kcal
Rehydration water required: 450–500 ml
All removed moisture must be replaced at camp. Account for this cooking water within your daily hydration planning, particularly in dry Australian conditions.
Ingredients (serves 4)
- 600 g chicken breast (or firm tofu), fully trimmed of visible fat
- 2 cups cooked white rice
- 1 cup mixed vegetables (capsicum, zucchini, green beans), finely chopped
- 2 tablespoons Thai green curry paste
- 4 tablespoons coconut milk powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Fish sauce or soy sauce to taste
Optional at camp: small olive oil sachet for additional calories.
Preparation and cooking
- Partially freeze chicken for 1–2 hours to assist with trimming and safe slicing.
- Remove all visible fat. Fat does not dehydrate and may become rancid during storage.
- Cook chicken thoroughly.
- Confirm an internal temperature of at least 75°C using a calibrated digital probe thermometer.
- Cook rice until fully soft. Undercooked rice will not rehydrate properly.
- Lightly steam vegetables to reduce moisture and shorten drying time.
- Combine rice, protein, vegetables and curry paste.
- Stir coconut milk powder evenly through the mixture.
- Allow mixture to cool completely before dehydrating.
Dehydrating
Spread the mixture in a thin, even layer (5–8 mm) on non-stick dehydrator sheets.
Dehydrator temperature: 60–63°C
Estimated drying time: 8–14 hours
The finished meal should be completely dry and brittle. No soft rice grains, leathery chicken pieces or tacky vegetable surfaces should remain.
Conditioning
Cool fully and place loosely in a jar for 5–7 days, shaking daily. If condensation appears, return to the dehydrator.
Storage and shelf life
This meal contains poultry and coconut fat. Both require conservative storage planning.
- Room temperature: up to 1–2 weeks in cool, dry conditions
- Refrigerated: up to 1–2 months
- Frozen: up to 3–6 months
Coconut milk powder contains fat that can oxidise over time. For summer hiking or longer storage, freezing is recommended.
Discard immediately if any off smell, visible moisture or mould appears.
Rehydrating on the trail
- Add one serve to a pot.
- Add approximately 480 ml boiling water.
- Simmer gently for 5 minutes.
- Remove from heat and insulate in a pot cosy for 10–15 minutes.
A pot cosy reduces stove time and preserves fuel margins across multi day trips.
Fat and energy balance
Coconut milk powder increases calorie density, but its fat content limits long-term ambient storage stability.
If prioritising longer storage life, reduce coconut content and add shelf-stable fats such as olive oil at camp instead.
How this fits into the Hiking Safety Systems
This recipe sits within the Hydration and Fuel system of the Trail Hiking Australia Hiking Safety Systems framework. It influences pack weight, water demand, fuel usage and recovery capacity. Safe poultry handling, realistic storage timeframes and accurate water planning are essential to prevent illness and maintain performance on extended hikes.
just a hint…. If using tofu, it needs to be frozen before cooking and dehydrating. This opens up the tiny holes it has and then allows it to rehydrate properly. When I buy tofu, just put the whole packet in the freezer and defrost it before using it. Works a treat.
Deb Kahn ahh, nice tip, thank you
What’s your go-to method for rehydrating meals on the trail? Do you have any tips or tricks that make it easier?
I carry a small wide-mouth thermos for all my meals and heat water in my tin mug. No need to carry a pot or a bowl, eat straight from the thermos with a long spoon. Heat water in the morning to soak lunch, and at lunch to soak dinner. I’ve never eaten so well on the trail.
Steve Hall nice tip. I’ve got one of them too. We don’t take it often as my wife and I hike together and I stupidly bought one that was only big enough for me.
Trail Hiking Australia you can get larger sizes from Kmart
I ate my last green chicken curry last weekend that I dehydrated for my AAWT trip almost 2 years ago. It was still a great meal. I vacuum seal all my meals and they last an incredible amount of time.
Steve Hall that so an incredibly long time. Good tip about vacuum sealing it. I don’t have one of those (yet)
Not too chunky. Finer meals rehydrate easily.