Thai style yellow vegetable curry with sticky jasmine rice
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 113 kcal | 6% |
| Fat | 3.7 g | 5% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 17.0 g | 7% |
| of which sugars | 1.3 g | 1% |
| Fibre | 1.3 g | — |
| Protein | 2.1 g | 4% |
| Salt | 0.44 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Rice (Water, Long Grain Rice, Rapeseed Oil, Salt), Vegetables (29%) (Green Beans, Butternut Squash, Bamboo Shoot, Water Chestnut, Onion), Water, Onion, Coconut Extract, Vegetable Oil (Rapeseed, Sunflower), Cornflour, Sugar, Yeast Extract, Salt, Lemon Grass, Galangal, Coriander Leaf, Garlic Purée, Green Chilli Purée, Coriander, Shallot, Red Chilli, Turmeric, Lime Leaf, Ginger Purée, Cumin Seeds, Concentrated Lime Juice, Tamarind, Chilli Powder, Lime Peel, Basil, Cumin.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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