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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 absorb the authentic spice mixture of coconut milk, basil, tomato, turmeric and cilantro. Slightly spicy, warming and delicious and it is gluten free! Low in fat, high in protein, Chiang Mai Coconut Curry is an international delight you won’t want to leave home without.
Preparation: 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. These directions are set for 5,000 feet.
- Allergens: Milk, Coconut
- Makes two 13oz servings
- Gluten Free