This year Chiang Mai Coconut Curry got even better with a fresh new yellow curry sauce and the addition of freeze-dried zucchini along with broccoli, cabbage, bell peppers in the mix this combo can’t be beat. Rice noodles are made just for us absorb the authentic spice mixture of coconut milk, basil, tomato, turmeric and cilantro. This is a take-out treat you can take outside anywhere you go. Perfect for backpacking camping mountaineering or ski touring, Backpacker’s Pantry Chiang Mai Coconut Curry with Beef is slightly spicy, warming and delicious and it is gluten free! Car campers feel free to bring along a rice paper wrap and make your own Spring Rolls adding some fresh cucumber carrot and cilantro. Or just crush the whole thing yourself as a reward for bagging that peak. Low in fat, high in protein, Chiang Mai Coconut Curry is an international delight you won’t want to leave home without. Keep some on hand in your pantry for nights with power outages or other disasters (like when you just don’t feel like cooking).

Preparation & Storage:

• Remove and discard enclosed oxygen absorber before beginning food preparation.
• Add 2-1/2 cups (600 mL) of boiling water. Stir well.
• Seal and let sit for 15-20 minutes.
• Stir and serve. Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet. Best By Date on packaging is 3 years from manufacturing date.

Allergens:

• CONTAINS: Coconut NOTE: Every lot of our gluten-free products is tested to <20ppm.

Nutrition

• Gluten-Free
• Dairy Free
• USDA Beef
• Rice noodles with beef, yellow curry & vegetables
• 3 year shelf life
• 13 g of protein per serving
• 2 servings per pouch