Chiang Mai Beef Curry

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).  Gluten free.

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

INGREDIENTS: RICE NOODLE (RICE FLOUR AND WATER), SAUCE (COCONUT MILK POWDER (COCONUT MILK AND 2.5% TAPIOCA DERIVED FROM YUCA ROOT, 0.5% ACACIA FIBER), CORIANDER SEED, BASIL, HONEY (REFINERY SYRUP, HONEY), MINCED GARLIC, SALT, TOMATO, GRANULATED GARLIC, SESAME SEED, WHITE PEPPER, CINNAMON, CORN STARCH, CILANTRO, TURMERIC, CUMIN SEED, CAYENNE PEPPER (GROUND RED PEPPER, SILICON DIOXIDE), FENUGREEK, NUTMEG, GINGER, FENNEL SEED, BAY LEAVES, CLOVES, DILL WEED), FREEZE-DRIED COOKED BEEF (BEEF, SALT), FREEZE-DRIED BROCCOLI, BELL PEPPER, FREEZE-DRIED ZUCCHINI.