Paddle Meals: Everything-in-the-Kayak-Hatch-Curry

Summer 2007

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
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by Hilary Masson

Here is a spontaneous meal we cooked up on a kayaking and yoga trip. I was carrying a jar of Thai Red Curry Paste, which always comes in handy, and a can of coconut milk to make a curry sauce. Left over veggies became a stir-fry all served on a bed of yams. Then with ripe and juicy mangos, I made chutney and a mango lassie dessert. It is amazing the amount of food you can fit in your kayak hatch!

For appetizers with this meal, try papadums. You can find packaged ones to fry on site, or I’ve seen ready-to-eat papadums in a long package, like Pringles chips. Another option would be Masala Peas—they are like wasabi peas, but with an Indian spice, and the package comes with a zip lock closure.

Coconut, Lime and Lemongrass Curry Sauce
2 tbsp. olive oil
2 shallots, thinly sliced
3 cloves of garlic, diced
1 stalk of lemongrass, thinly sliced
1 piece peeled fresh ginger, thinly diced
3 lime leaves (similar to bay leaves, do not eat, they’re just for flavour)
1 tbsp. Thai Red Curry Paste
2 tbsp. fish sauce
2 tbsp. brown sugar or honey
1 cup chicken or vegetable broth (from bouillon cubes, or a
tetra pack of chicken or vegetable broth)
1 can coconut milk
1 fresh lime squeezed over top at the end

Stir-fry fresh ingredients with oil in a sauté pan or wok along with broccoli or any veggies left in your hatch. Add the Thai Curry Paste, fish sauce, brown sugar or honey, and mix until blended nicely. Add the chicken or veggie stock and bring to a boil. Lower the heat and add the coconut milk and simmer for 5 minutes. Remove lime leaves. Season to taste with salt and pepper or soy sauce.

If you fish from your kayak, try adding your catch of the day. Before you go out paddling, check on the Department of Fisheries and Oceans website to see if there is red tide in the area you will be exploring. If it is safe, then add oysters, clams, and mussels for a fresh flair.

This curry is great on a bed of yams. Peel and then boil the yams in one-third salt water and three quarters fresh water, drain, then mash.
Spinach Naan stores well in the kayak and would be great with this meal. Or try jasmine rice as the side dish.

Mango chutney enhances any curry. This recipe is an easy one. I always have vinegar for making salad dressings in my boat, so this can be adapted and put together on a whim. Try with papaya, pear or pineapple too.

Mango Chutney
2 1/2 cups diced mango
1 piece peeled fresh ginger, thinly sliced
1 onion, thinly sliced
1 clove garlic, thinly sliced
1/4 tsp. salt
1 tbsp. cumin powder
1/2 cup apple cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
freshly ground black pepper

Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 10 minutes, stirring often to keep from sticking. Let cool, then serve.

Here is a smoothie type drink that can accompany this curry dinner. This Indonesian drink is usually served with spicy meals, but it can be a great and healthy dessert served in cups. If you have a hand crank blender, try spinning this up into a refreshing extra treat.

Mango Lassie
4 ripe mangos
1 cup real mango juice
1 cup yogurt
3 tbsp. sugar

Peel the mangos and dice as small as possible. Add the yogurt, mango juice and sugar then stir together in a big pot or bowl. Ladle out into cups and drink this fruity and delicious dessert.

For breakfast the next day, leftover coconut milk can be substituted for water in your oatmeal, try adding mango and raisins as well. Oatmeal will never be the same!

Happy Paddling!

Hilary Masson is a guide and part-owner of Baja Kayak Adventure Tours Ltd.
www.bajakayakadventures.com