Shrimp Curry Rice

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Shrimp Curry Rice

Pack in a quart freezer bag or sandwich bag –

  • 1 cup instant rice
  • 2 Tbsp raisins, preferably natural
  • 2 Tbsp dried apples, finely chopped, preferably natural
  • 1 Tbsp diced dried onions
  • 1 tsp mild curry powder
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • 1/8 tsp fine sea salt

In a small bag –

  • 2 Tbsp cashews, a Thai Lime is nice, finely chopped

Also take –

Directions:

FBC Method –

Bring 1¼ cups water to near boil. Add drained shrimp, oil and water to dry ingredients in a quart freezer bag, in a cozy. Stir well, seal and let sit for 15 minutes. Stir in nuts, drizzle sweet chili sauce on top.

Insulated Mug Method –

Add dry ingredients, drained shrimp, oil and 1¼ cups boiling water in a large insulated mug. Stir well, seal mug and let rest for 15 minutes, Stir in nuts, drizzle sweet chili sauce on top.

One Pot Method –

Bring 1¼ cups water, oil and drained shrimp, bring to boil. Add in dry ingredients, stir and cover. Take off stove and let sit for 5 to 10 minutes. In cool temperatures or at altitude, use a pot cozy to insulate. Stir in nuts and top with sweet chili sauce.

Serves 1 very large or 2 average servings. To serve 2, divide between cooking vessel and a second freezer bag, cuffed to make a bowl.