Ingredients
2 servings
Rice (instant)
1.0
cup(s)
Coconut Cream, powder
60.0
gram(s)
curry powder
1.0
tablespoon(s)
Chicken (canned / pouch)
4.0
ounce(s)
Carrot, Fresh
1.0
whole
Salt / Pepper (to taste)
2.0
pinch(es)
peanuts or cashews, salted
0.33
cup(s)
Coconut Flakes
2.0
tablespoon(s)
hot sauce to taste, optional
1.0
teaspoon(s)
Recipe Instructions
Instructions:
1. Cook minute rice according to instructions (1:1 water to rice ratio).
2. Hydrate coconut cream powder according to instructions (2/3 cup water per 60g pouch),
3. Add curry powder and chicken (or TVP for vegetarians) to rehydrated coconut cream.
4. Add salt and pepper to taste.
5. Heat curry mixture, then serve over rice.
6. Top with coconut flakes, salted peanuts or cashews, and hot sauce.
Note:
- This recipe is also great with any added fresh or dehydrated vegetables.
- In Sequoia, combine all your pouches of coconut powder into a ziploc with the curry powder. Label the bag with how much water to add.