Vegan Thai Green Curry
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 97 kcal | 5% |
| Fat | 4.1 g | 6% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 10.0 g | 4% |
| of which sugars | 3.0 g | 3% |
| Fibre | 3.7 g | — |
| Protein | 3.2 g | 6% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked White Rice (Water, Rice) Water, Butternut Squash (10%), Desiccated Coconut (9%), Red Peppers (8%), Bamboo Shoots (5%) Spring Onions Water Chestnuts, Ginger Purée (3%) Cornflour, Lemongrass, Sugar, Ground Spices (Coriander, Cumin, Turmeric) Soy Sauce (Water, Soybeans, Salt, Vinegar) Lime Leaves, Garlic Purée, Salt, Rapeseed Oil, Red Chilli Purée, Dried Basil, Dried Crushed Chillies, Dried Coriander.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
22% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Curry sauces”: 1.07 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.