Easy Salmon Coconut Curry

This is a different version of curry from my other recipe for Smoked Salmon Coconut Curry that uses all fresh vegetables and is more suitable for car camping or short overnights where weight isn't an issue. This takes more at-home prep for dehydrating the vegetables and makes a perfect backcountry dinner. A couple things I learned while making this meal: celery and bamboo shoots are both so watery that they dehydrate down to almost nothing. That doesn't mean you shouldn't use them! They do add really great depth and flavor, you just have to dehydrate them in bigger pieces. For example, I chopped up the bamboo shoots really tiny, but next time I would just put them on the dehydrator trays straight out of the can. To make this meal even lighter weight, you could use dehydrated coconut milk. I've tried one type of dehydrated coconut milk straight before and it wasn't my favorite thing, but mixed in a meal it might be pretty good. 

For 2 people

For Dehydrating:
2 carrots, thinly sliced in half-moons
2 stalks celery, chopped large
1/2 onion, chopped small
1 green bell pepper, chopped small
1 can bamboo shoots
1/2 bag of frozen peas, thawed
2 cups baby spinach leaves
1 5-oz. can of salmon

Additional Ingredients:
1 carton Aroy-D coconut milk
2 TB curry paste
1-2 TB grass-fed collagen (optional)

Spread all vegetables and salmon on dehydrator trays and dry until no longer moist, about 8-10 hours. That's an approximate time, since they will all dry at different rates. For example, peas will take longer than the spinach. There's not really a problem with leaving them in longer if you need to.

To cook in the backcountry:

Soak the vegetables and salmon mixture in a pot with just enough water to cover for as long as possible once you get into camp. The longer the better, but you can also skip this step if super hungry. When ready to cook, add coconut milk, curry paste, and collagen (if using) and bring to a boil. Cook, stirring for about 5 minutes. Feel free to add any wild goodies you find, like these nettles! Turn off heat, cover pot with lid and let sit another 5-10 minutes. Open and enjoy!