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$8.60
Spicy Yellow Coconut Curry With Vegetables and Jasmine Rice This spicy yellow coconut curry was our first meal to win the Backpacker Magazine Editors' Choice Award in 2014 and it’s still a favorite among Good To-Go loyalists. -Loaded with broccoli, cauliflower, peas and green beans -Thai chiles give this dish the right amount of heat and provide immunity benefits -Coconut milk, lemongrass and tamarind contribute to the unique flavors -Fragrant jasmine rice completes the true Thai experience -Gluten-free -Pescatarian -5-year shelf life INGREDIENTS:(notice how many you can pronounce!) Green Beans, Jasmine Rice, Onion, Broccoli, Cauliflower, Peas, Coconut Milk Powder (Freshly Pressed Coconut Milk, Maltodextrin (from corn), Sodium Caseinate), Fish Sauce (Water, Anchovy Extract, Salt, Sugar), Garlic, Grape Seed Oil, Lemongrass, Dark Brown Sugar, Tamarind Concentrate (Tamarind, Water), Ginger, Turmeric Powder, Coriander, Cumin, Cinnamon, Dried Thai Chilies, Cardamom, Yellow Mustard Seeds, Black Peppercorns, Fennel Seeds, Cloves, Kaffir Lime Leaf Powder, Bay Leaf CONTAINS: Fish, Coconut, Milk
Spicy Korean ‘Mixed Rice’ With Sesame, Carrots and Spinach Literally translates to ‘mixed rice’ but that doesn’t even begin to describe this Korean staple. The key component of this meal is gochujang—a deep red, spicy and immensely flavorful sauce made from Korean chiles and fermented miso. Fry an egg and slide it on top and you’ll swear you’re in your favorite Korean restaurant. -Loaded with carrots, shiitake mushrooms, zucchini and spinach -Medium grain white rice -Chiles provide cardiovascular and immunity benefits -Gluten-free -Vegan -4-year shelf life INGREDIENTS: (notice how many you can pronounce!) Carrots, Medium Grain White Rice, Onions, White Distilled Vinegar, Dried Zucchini, Gochugaru (Korean Red Chili Pepper), Brown Sugar, Dried Shiitake Mushrooms, Sesame Oil, Raw Sesame Seeds, Garlic, Red Miso Powder (Fermented Soybeans, Salt), Dried Spinach, Sea Salt, Dried Scallion CONTAINS: Soybeans
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