Monday, November 26, 2012

Smoked Salmon Coconut Curry

I carry coconut oil in an 8-oz round, wide-mouth Nalgene bottle. Since coconut oil turns solid at moderate temperatures, I just chip out a little bit with my knife and dump it in my pot. They also make 1-, 2-, 4-, 16-, and 32-oz wide-mouth bottles if you want to bring more or less with you. 

 Cooking on the crash pad at a rest camping is the best.
Serves 1
1/2 a large onion
1/2 a large green pepper
coconut oil
1 small 5-oz can organic coconut milk
1 - 2 TB curry paste
smoked salmon (or canned salmon)

Chop the onion and green pepper and saute in coconut oil. Once the veggies are soft and the onions are turning translucent, add the whole can of coconut milk, the curry paste, and the smoked salmon. Continue to heat while stirring to combine the coconut milk and curry paste, and breaking up the smoked salmon into flakes.

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