Found out today that one of our group doesnt like the mixican theme of the menu we had planned. Glad I found out before we had left this coming wensday. one of the guys wants to try a thai recepe. Any one have any good Thai recipes that will wook in the woods. Thanks in advance.

tony

There is an instant meal (pasta/tai noodles etc.) on shelves in Northern VA. called "THAI KITCHEN" origional tai pad is good. Very packable especially if romoved from cardboard box and zip-loct. Near the lipton instant noodle meals etc. noodles, hot hot peppers,and soysauce makes a good sub. HA--enough little red tai peppers and he'll never know the difference!!! add peanuts,cashews etc.

I made some thai this year and it was really easy. Tasty Bite and a few other companies make "boil in bag" thai and indian dishes. I found them at Byerlys in St. Paul, but I'm sure other grocery stores carry them as well. I put the pouches of the thai sauce/veggie mix into the boilng water along with the boil-in-bag minute rice. 5 minutes later you're done. Very easy and very tasty. Get a few and try them out at home and see what you like. Two of the Thai puches and two minute rices puches were good for four of us. Another suggestion is to make some Cache Lake frying pan bread to go with it.

I have used a Thai meal from Costco that was real good. Don't remember the name, sorry.

This is obviously too late for the original poster, however I've made Thai Coconut Curry in the past in in the BWCA.

There are numerous recipes to this, but here some of my tricks to not carry in too much weight:

*powdered coconut milk/cream - all asian markets carry it
*dehydrated mushrooms - all asian markets have it and a lot if super markets now carry it in the ethnic sections
*dehydrated green/red bell pepper flakes - the only place I have found this is Penzeys (online or stores in some metro areas)

Sloughman,

I would love for you to post the recipe you used.

I am getting hungry just thinking about it.

TB

Here's the basic recipe for about 4 people(I kind of wing it each time I make it):

* 1 lb boneless skinless chicken breasts (I cook and freeze this prior to trip and cut up when ready to cook to bite-size chunks)
* 2 cups chicken stock (make from boulin cubes)
* 2-4 inches of ginger root depending on how much you like ginger(sliced up - leave the slices big so people can pick them out)
* 1 stalk fresh lemongrass, cut in 1-inch pieces and crushed (optional. The recipe I used had this, you can add it out not)
* 3 cups of coconut milk (I use the powder and reconstitute it)
* 2 small packets of lemon juice - I grab a couple when at a restaurant that has them out for tea. Otherwise, if you bring in squeeze lemon for your fresh caught fish this works too)
* 1 store bundle of scallions (I cut these in half and put them in one of those plastic containers Crystal Lite comes in)
* 1 garlic clove (I bring the whole cluster and add oil to the rest and and pack it in tin foil and toss in the coals for a roasted garlic snack)
* 1 store packet of red curry (more if you like the curry
* 1 cup of reconstituted pepper flakes (Penzys)
* 1 package of dehydrated mushrooms (I get the shittake or oyster, rehydrate before using)
* 1 jalapeno pepper (Optional. Slice and leave out for those that want this extra zing)

1) Place chicken, chicken stock, ginger, and white part of scallons, garlic, and lemon grass in a large saucepan and bring to a boil.
2) Lower heat and simmer until chicken is cooked through.
3) Add coconut milk and curry, peppers, and mushrooms; and continue lower heat until soup comes back to a simmer.
4) Just before serving stir in lemon juice and green parts of scallons (the original recipe said this and said to use lime juice - when camping I just dump all the last things in at the same time)

Serve with rice