Emily’s Version of NOLS’ Rice in Nut Curry Sauce

 

She took the Rice in Nut Curry Sauce recipe and made it a one-pot meal with a more distinctive Thai taste by using red curry, powdered coconut milk, and instant mashed potatoes as a thickener. The recipe adds up to a tasty and filling dinner with the protein and carbohydrates you need to hike the trail all day. Thanks, Emily!

 

Emily’s Version of NOLS’ RICE in Nut Curry Sauce

Ingredients
1 cup rice
1 handful of dried veggies
1 Tbps dried onion
¼ tsp garlic
2½ cups water
2 cups water
2 cups dried milk
1 tsp brown sugar
2 Tbsp soy sauce
1 Tbsp or a little less red curry powder
2 handfuls each of raisins and cashews
2-3 Tbsp instant mashed potatoes
1 tsp vinegar

Directions
Mix the first four ingredients in 2½ cups of water. Bring to a boil and cook until the water has been absorbed. Add the next six ingredients in the order listed; return to a boil. Add the instant mashed potatoes as a thickener, stir in vinegar, and serve.

Variations
We though this version of the NOLS classic was great–but if you’re not a fan of raisins like neither of us are, you can toss them out of the mix and instead add extra cashews or even Craisins for a little tang.

Recipe originally published in The Leader as “Variations on a Theme: Improvising With NOLS Cookery” by Libby Gadbois, NOLS Alumni Intern, and Pearson Smith, NOLS Marketing Representative.