Backpacker’s Pantry Chiang Mai Coconut Curry with Beef (2 Servings)
New recipe for 2018!
Formerly known as Backpacker’s Pantry Thai Coconut Curry with Beef and now called Chiang Mai Coconut Curry with Beef. 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). Seven-year shelf life lets you be prepared for any emergency. Gluten free.
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.
RICE NOODLE (RICE FLOUR AND WATER), COCONUT MILK POWDER (COCONUT MILK, MALTODEXTRIN, SODIUM CASEINATE), BEEF (COOKED, DICED AND FREEZE-DRIED), BROCCOLI, BELL PEPPER, CABBAGE, CORIANDER SEED, HONEY (REFINERY SYRUP, HONEY), GARLIC, TOMATO, SALT, GARLIC, SES
CONTAINS: MILK, COCONUT.
This item is available for shipping to Canada only.