Paddle Meals: Tastes of Thailand

October-November 1997

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

by Deb Leach with Dave Bircham

Imagine while paddling through Haida Gwaii (the Queen Charlotte Islands) being able to feast on a tantalizing Thai curry. Dave Bircham, a graphic designer from Vancouver, credits his niece and a chef for helping him design this truly exotic taste sensation. Ana from Gabriola Cycle and Kayak says that everyone on their trip loved Dave's curry (Day 6) and nobody knew it was tofu! (Note: tofu in smaller "shelf-stable" boxes is a great choice for longer trips.)

Thai Tofu Curry

2 x 454g packages firm tofu, cut in cubes
4 tbsp. sesame oil
2 medium onions, sliced finely
2 cloves garlic, crushed
1/2 jar (5 tbsp.) Madras curry paste
2-3 carrots, cut in thin diagonal slices
2 small zucchini (green/yellow) cut in slices
2-3 bell peppers (green/orange/red/yellow) cut in chunks
1 can coconut milk (or 1-2 packages powdered version in 1&1/2 cups water)
3-4 tbsp. toasted sesame seeds
few sprigs cilantro (Chinese parsley)
3 limes (2 cut in 1/4s and 1 cut in 1/2)
soy sauce

1. Marinate tofu in sesame oil for at least 1 hour.
2. In wok, brown tofu cubes in marinade. Remove from wok and hold in a bowl or plate.
3. In wok, combine onion, garlic and curry paste. Cook until soft.
4. Add and stir-fry carrots and zucchini, until soft.
5. Add and stir-fry peppers until soft.
6. Stir in tofu and coconut milk and heat through.
7 Stir in cilantro and sesame seeds just before serving. Squeeze the juice from 2 lime halves on top of the curry in the wok.
8. Serve with 1/4 lime wedge per person, rice and soy sauce.

Jazzed-up Jasmine Rice

Note: Jasmine rice is an aromatic Thai rice. You can use Indian basmati or plain white rice.

4 cups rice
7 cups water
1-2 tbsp. oil handful of toasted almonds (buy slivered almonds or crush them under a tea towel with a mallet or rock)
handful of raisins
handful of dried cranberries (craisins)

1. In a heavy saucepan, stir-fry the rice in oil, for a minute or two.
2. Add water, cover and bring to a boil over high heat.
3. When steam escapes from below the lid, switch to low heat and simmer for 15-20 minutes. To save fuel, set the hot pot on a rock to continue cooking.
4. When rice is almost done, stir in almonds and dried fruit.