Chicken panang curry
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 135 kcal | 7% |
| Fat | 8.3 g | 12% |
| of which saturates | 4.0 g | 20% |
| Carbohydrate | 3.3 g | 1% |
| of which sugars | 2.3 g | 3% |
| Fibre | 1.4 g | — |
| Protein | 11.0 g | 22% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Chicken Breast, Coconut Cream, Coconut Extract, Water, Fish and Shellfish Stock, Cod, Mussels, Tomato Paste, Salt, Concentrated Carrot Juice, Crab, Lobster, Concentrated Onion Juice, Rapeseed Oil, Sugar, Ground Paprika, Onions, Red Peppers, Rapeseed Oil, Fish Sauce, Anchovies, Salt, Sugar, Ginger Purée, Lime Juice, Sugar, Lemongrass, Lime Leaves, Ground Spices, Coriander, Turmeric, Cinnamon, Star Anise, Chilli Powder, White Pepper, Dark Soy Sauce, Water, Soybeans, Wheat, Salt, Garlic Purée, Cornflour, Fish Gelatine, Red Chillies, Thai Basil, Creamed Coconut, Shallots, Coriander, Salt, Galangal, Cumin Seeds, Concentrated Lime Juice, Green Chilli Purée, Dried Shrimp, Lemongrass Extract, Dried Chillies
- E428Gelatine
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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