Red curry paste
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 150 kcal | 8% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 10.0 g | 11% |
| Fibre | 10.0 g | — |
| Protein | 10.0 g | 20% |
| Salt | 14.3 g | 238% |
Open Food Facts, ODbL, record updated 20 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dried red chilli 22.5%, Garlic 20%, Lemongrass 17%, Salt 16%, Shalot 11%, Galangal 16%, Shrimp paste (Shrimp 83%, Salt) 4.5%, Kaffir lime peel 2.5%, Pepper 0.5%
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
67% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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