How to Make Freeze Dried Chicken Coconut Curry

Below is a detailed “do‐it‐yourself” recipe that aims to replicate the flavor and spirit of Peak Refuel’s Chicken Coconut Curry—but made from scratch and then freeze dried using your Harvest Right freeze dryer. This recipe yields a meal for about two servings. Once you’ve prepared it and freeze dried it, you can rehydrate it later (using hot water) for a satisfying, lightweight meal on the trail or in an emergency.

Recipe Overview

Components: • Tender diced chicken white meat
• Fluffy white rice
• A vibrant coconut curry sauce loaded with vegetables (carrots, onions, spinach) and aromatics (red curry paste, garlic, lime juice, and cilantro)

When rehydrated, follow the classic method: simply add about 1⅓ cups of boiling water to the pouch, stir, seal, and let stand 10 minutes.

Ingredients

For the Chicken Coconut Curry

• Chicken:
  • 8 oz (about 225 g) boneless, skinless chicken breast, cut into bite‐sized cubes
  • 1/4 teaspoon salt (adjust to taste)
• Vegetables:
  • 1 medium carrot, peeled and diced
  • 1 small onion, finely chopped
  • 1 cup fresh baby spinach leaves
• Coconut Curry Sauce:
  • 1 cup full‐fat coconut milk
  • 1–2 tablespoons red curry paste (choose a variety with garlic, red chili, lemongrass, galangal, and kaffir lime if available)
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 1/8 teaspoon salt
  • 2 tablespoons chopped fresh cilantro (plus extra for garnish)
• Rice:
  • 1 cup cooked long‐grain white rice (prepare ahead so it’s soft and fully cooked)
• Oil for sautéing:
  • 1 teaspoon canola or vegetable oil

Note: Commercial meals sometimes include a very small amount of oil. Because fat can affect freeze drying and long‐term shelf life, use oil sparingly.

Instructions

1. Cook the Chicken

1. In a lightly oiled nonstick skillet, heat 1 teaspoon oil over medium‐high heat.
2. Add the diced chicken with a pinch of salt. Sauté until the chicken is just cooked through and lightly golden (about 5–7 minutes). Remove from the pan and set aside.

2. Prepare the Vegetables and Sauce

1. In the same skillet, add the chopped onion and carrot. Sauté over medium heat until they begin to soften (about 3–4 minutes).
2. Add the minced garlic and red curry paste. Stir for about 1 minute to bloom the spices.
3. Pour in the coconut milk, then add the lime juice, brown sugar, and a pinch of salt. Bring the mixture to a gentle simmer.
4. Allow the sauce to cook for about 3–5 minutes until it thickens slightly.
5. Stir in the fresh spinach and chopped cilantro. Cook just until the spinach wilts (about 1 minute). Taste and adjust salt or sweetness if needed.
6. Return the cooked chicken to the pan and gently toss to coat with the sauce.

3. Combine with Rice

1. In a large bowl, gently mix the cooked rice with the chicken coconut curry. Ensure the rice is evenly coated with the sauce and that the chicken and vegetables are distributed throughout.

Preparing for Freeze Drying with Your Harvest Right Freeze Dryer

Pre-Freeze Preparation

1. Cool the Meal: Allow the complete curry mixture to cool to room temperature. (A cooler mixture freezes more evenly.)
2. Portioning: Divide the mixture into two equal portions. Spread each portion evenly and in a thin layer (about 1/2-inch thick) onto the freeze dryer trays. This maximizes surface area for efficient drying.

Freezing and Loading

1. Pre-Freeze: For best results, pre-freeze the trays in your home freezer for several hours (or overnight) until the meal is completely frozen.
2. Load into the Machine: Transfer the frozen trays into your Harvest Right freeze dryer. Ensure that trays are not overlapping and that air can circulate freely.

Running the Freeze Dry Cycle

1. Start the Cycle: Follow your Harvest Right instructions (typically, this may be around 24–50 hours depending on your load and settings).
   • Tip: Check for dryness by briefly pausing the cycle and weighing a sample (the weight should remain constant after extended drying, as noted in Harvest Right guidelines (harvestright.com).

Post-Drying Packaging

1. Remove and Inspect: Once the cycle is complete, remove the trays. The meal should be very light and crisp.
2. Break Up Clumps: Gently break up any large pieces to create a uniform texture.
3. Repackage: Immediately transfer the freeze-dried curry into Mylar bags or airtight jars. Add an oxygen absorber (a common recommendation for long-term storage) before sealing.
4. Storage: Store in a cool, dry, dark place. Properly packaged, your freeze-dried meal should have a shelf life of 5–10 years.

Rehydration Instructions

When you’re ready to eat your meal:

1. Place the freeze-dried curry (approximately half a pouch) into a heat-safe bowl.
2. Pour in 1⅓ cups of boiling water.
3. Stir well, then seal the container (if using a pouch) and let it sit for 10 minutes.
4. Stir again and enjoy a warm, hearty meal.

Final Notes

This homemade version of Peak Refuel’s Chicken Coconut Curry is designed to mimic the original’s focus on real chicken, premium ingredients, and a flavorful coconut curry sauce over rice. You can tweak the spice levels or adjust the vegetables to match your taste. Using your Harvest Right freeze dryer, you not only create a lightweight, portable meal but also ensure a long shelf life for your adventure or emergency food supply.

By following these steps—and referring to your Harvest Right guidelines for freeze drying (harvestright.com)—you’ll have a high-quality, homemade freeze-dried meal ready to rehydrate in minutes.

Enjoy your cooking and happy freeze drying!