Ryohin Keikaku Co., Ltd., which plans and develops MUJI products, will be releasing "Kaeng Pa (Forest Curry) - A Curry Making the Most of Ingredients," a Thai curry created based on local learnings, at MUJI stores nationwide and online from June 10th.
■Curry Originating in Northeastern Thailand
This dish from northeastern Thailand (Isan region) is said to be the prototype of Thai curry, and is known as "forest curry" because it was originally made with an abundance of mountain produce. "Kaeng" means "curry" and "pa" means "forest," and its use of mountain produce is a distinctive feature of this dish.
The northeastern region of Thailand (Isan) is a forested area where coconuts were not originally grown, so unlike standard Thai curries such as green, red, and yellow, this "Gaeng Pa" does not use coconut milk. However, the spiciness of the chili peppers and the refreshing taste and spicy aroma of the herbs are characteristics unique to Thai curry. The ingredients include chicken, bamboo shoots, wood ear mushrooms, buna-shimeji mushrooms, young corn, and green beans, and the spices and herbs used are kracai, kaffir lime leaves, sweet basil, and lemongrass. MUJI's extensive lineup of ready-to-eat curries now includes 49 items.
Product Overview> *No artificial seasonings, synthetic colorings or fragrances used
・A curry that makes the most of the ingredients: Gaeng Pa (Forest Curry) 180g (1 serving) 350 yen (tax included) Estimated spiciness level: 4
A curry originating in northeastern Thailand that makes the most of the bounty of the forest, such as bunashimeji mushrooms, bamboo shoots and wood ear mushrooms, as well as the umami of chicken.
Modeled after local flavors, it has a spicy kick from red chili peppers and the flavor of herbs.
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■Curry Originating in Northeastern Thailand
This dish from northeastern Thailand (Isan region) is said to be the prototype of Thai curry, and is known as "forest curry" because it was originally made with an abundance of mountain produce. "Kaeng" means "curry" and "pa" means "forest," and its use of mountain produce is a distinctive feature of this dish.
The northeastern region of Thailand (Isan) is a forested area where coconuts were not originally grown, so unlike standard Thai curries such as green, red, and yellow, this "Gaeng Pa" does not use coconut milk. However, the spiciness of the chili peppers and the refreshing taste and spicy aroma of the herbs are characteristics unique to Thai curry. The ingredients include chicken, bamboo shoots, wood ear mushrooms, buna-shimeji mushrooms, young corn, and green beans, and the spices and herbs used are kracai, kaffir lime leaves, sweet basil, and lemongrass. MUJI's extensive lineup of ready-to-eat curries now includes 49 items.
Product Overview> *No artificial seasonings, synthetic colorings or fragrances used
・A curry that makes the most of the ingredients: Gaeng Pa (Forest Curry) 180g (1 serving) 350 yen (tax included) Estimated spiciness level: 4
A curry originating in northeastern Thailand that makes the most of the bounty of the forest, such as bunashimeji mushrooms, bamboo shoots and wood ear mushrooms, as well as the umami of chicken.
Modeled after local flavors, it has a spicy kick from red chili peppers and the flavor of herbs.
Click here for company press release details
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