Thai Red Curry 253 G
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 161 kcal | 8% |
| Fat | 15.0 g | 21% |
| of which saturates | 12.0 g | 60% |
| Carbohydrate | 3.4 g | 1% |
| of which sugars | 3.0 g | 3% |
| Fibre | 2.4 g | — |
| Protein | 2.0 g | 4% |
| Salt | 0.92 g | 15% |
Open Food Facts, ODbL, record updated 20 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
lait de coco 79% (extrait de noix de coco, eau, stabilisateur E466), pâte de curry rouge thaï 20% (crème de coco, citronnelle 3%, piments rouges séchés 2.5%, ail 1.5%, sel, Galanga 1%, sucre de palme, échalote 0.5%, zestes de citron combava, graines de coriandre 0.3%1 extrait de levure, sucre, colorant : extrait de paprika, antioxydant E306), assaisonnement 1 % (piments rouges séchés 0,6%, basilic séché 0.2%, feuilles de citron combava séchées 0.2%). ALLERGÈNES : peut contenir des fruits à coque et du sésame. Convient aux végétariens ct végétaliens.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E160cPaprika extractColour
- E306Tocopherol-rich extract
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
24% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry pastes” →
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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