Backcountry Asian Cooking
— Thai —
Tuna Green Curry
by Harvey Halpern

Dry Bag:

4 Sticks of Dried Tofu crumbled
8 Black Mushrooms broken into pieces
1 tsp. Dried Shiitake and Seaweed Powder
1 tsp. Shrimp Powder (optional)
½ cup Dried Diced Tomatoes

Wet Bag:

2 tsp. Fried Red Onion
2 tsp. Fried Garlic
2 tsp. Dried Shallots

Other Ingredients:

2 packages Dried Coconut Milk
1–2 cubes or 1 package of Green Curry (less than 1 oz.)
2 packages Ramen
1 pouch of Tuna


Again, start rehydrating as soon as you can.

Bring Wet and Dry Bag ingredients to a boil in 3 cups of water.

Add both packages of Coconut Milk, stirring well to break up the clumps, then the Tuna and Green Curry. This dish shines when it’s really spicy, so I like to add as much green curry as my companions will allow.

Add Ramen and enjoy this tasty dish when the Ramen is cooked thoroughly.


© 2008 Harvey Halpern