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Gold Trail Curry

Gold Trail Curry

Written by Bettina Zuric and Barry Robertson.

A delicious upgrade from the packet dehydrated meal.

Proper nutrition and a satisfying meal can make all the difference on the trail. Our Gold Trail Curry recipe is designed for adventurers who want a meal that is rewarding as well as sustaining.

This Thai-inspired dish offers a hearty, nutritious meal in minutes.

Ingredients are the starting point of a good meal, and having the right tools to prepare them is arguably just as vital. A Japanese chef knife or French cast iron cookware would be ideal, but, they are cumbersome. Our Frontier Kitchen Range features our lightest-ever camp cookware, quality pots, and pans that are barely noticeable inside your pack.

When you cook with Frontier, you will notice how functional and practical the items are. For instance, the Frontier pots have excellent heat transfer, which means quicker boils, less chance of burning food onto the surface, and less fuel usage.


Serves 2

  • 1 sachet of coconut milk powder
  • 1 cup of boiling water
  • 1 tablespoon of your oil of choice e.g. butter, ghee, coconut oil
  • 2 tablespoons of yellow curry paste (red curry paste will also work)
  • 1 instant rice sachet (the pan fryable type)
  • 1 cup of dried mixed vegetables
  • 1 cup of dried protein (optional, such as dehydrated chicken or dehydrated tofu)
  • Salt and pepper to taste (optional)


Expert Tips

  • Transport your dry ingredients in ziploc bags (you can mark each bag using masking tape before your trip)
  • Oil / liquid ingredients should be transported in small screw-top polyethylene bottles – test the bottles to make sure they are leakproof before you pack them in your backpack
  • (If you are camping where predators may be present) set up your camp kitchen at least 70 paces | 70 meters down wind of where you will sleep


1. Pre-soak the dehydrated vegetables (and protein if you’re adding it) in clean, unheated water for at least 15 minutes or add boiling water and let stand for about 10.

2. Measure another cup of water with a Passage Cup into a Frontier Pot and bring to a boil.

3. In a cup (the Passage cup is ideal as the Cool Grip fins, allow you to hold the cup firmly even when hot liquids), add coconut milk powder to the boiling water. Stir well until it is smooth and creamy. Set this coconut milk aside for later.

4. In the Frontier Pot add a tablespoon (an Ultralight Long Handle Spoon is approximately a tablespoon) of oil of your choice, then heat over the stove on a low-medium heat setting. Make sure you always add oil or liquid to your Frontier pots before heating.

5. Once the oil is heated, add the curry paste. Stir and sauté the paste for 1-2 minutes until it becomes fragrant.

6. Now, pour in the coconut milk you prepared earlier. Allow it to come to a gentle boil while stirring with your Frontier Long Handle Spoon to combine the flavors. When you see the oil rise to the surface, it’s ready for your protein and veggies.

7. Add the protein and dried mixed vegetables to the pot.

8. Reduce the heat to low, and simmer the mixture until the veggies and protein become tender.

9. Transfer the curry to your Passage Bowls using the Frontier Long Handle Spoon. The spoon shape is designed to match the curve of both the cookware and the dinnerware, to make sure you get every last morsel.

10. Cook the rice (the type that can just be heated in a pot is easiest) in the Frontier Pot according to the packet instructions and the bowls with the curry.

11. Garnish with coriander and add seasoning to taste. Enjoy!

Expert Tips

  • Add a little bit of water to your empty pot immediately after cooking, to help with cleaning up later
  • Follow Leave No Trace Principles and dispose of water at least 70 paces | 70 meters away from the closest water source (river, stream, lake)

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