Red Curry Beef Stew

Bill Hendrix

1.5 oz. dehydrated lean roast, 1/4" thick slices
4 oz. dehydrated sliced potatoes
1 oz. carrots
2 T. red curry paste, use less for milder flavor
2 oz. dried coconut milk
1 oz. dried onion

Place the contents of the beef/vegetable/potatoes package in a saucepan with 4 cups of water. Bring the contents of the pan to a boil, cover the pan, turn off the stove and let the meal rehydrate for about 20 minutes. (Speed of rehydration may be slower with increased altitude.)

After 30 minutes drain off any excess water into a measuring cup, reserving one cup (or adding more water to make 8oz.) for the Coconut Milk and pour it back in the Beef and potatoes.

Add the Coconut Milk and Red Curry seasoning; stir as the mix comes to a boil again. Cook for about five minutes, turn off the stove, cool and eat.

Can be just flavorful or spicy depending on the amount of red curry added.
Serves 2 hardy appetites
Weighs 5 ounces
30 minutes from pot to plate

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