red curry paste
Prefix 505 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 | 142 kcal | 7% |
| Fat | 4.6 g | 7% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 22.0 g | 8% |
| of which sugars | 7.3 g | 8% |
| Fibre | 3.9 g | — |
| Protein | 2.9 g | 6% |
| Salt | 5.2 g | 87% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fresh garlic, fresh lemongrass, fresh red chilli (18.5%), fresh onion, fresh galangal, salt, palm sugar, rice bran oil, fresh coriander, fresh makrut lime peel, whole spices (cumin, coriander seed, pepper), acid: lactic acid
- E270Lactic acid
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.
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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