THAI GREEN CHICKEN CURRY WITH JASMINE RICE
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 | 120 kcal | 6% |
| Fat | 2.9 g | 4% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 13.7 g | 5% |
| of which sugars | 1.6 g | 2% |
| Fibre | 0.45 g | — |
| Protein | 6.8 g | 14% |
| Salt | 0.38 g | 6% |
Open Food Facts, ODbL, record updated 26 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Jasmine Rice [Water, Jasmine Ricel. Cooked Chicken (18%) [Chicken Breast. Corn Starch], Water, Coconut, Green Beans, Single Cream (Milk), Onion, Garlic Purée, Ginger Purée. Coriander, Muscovado Sugar, Sunflower Oil, Cornflour, Lime Juice, Lemongrass Purée, Shallot. Galangal, Salt, Anchovy Extract (Fish), Green Chilli Purée, Lime Leaf, Sugar, Rapeseed Oil, Tamarind Paste, Chicken Extract, Basil, Ginger Powder, Turmeric, Coriander Powder, Cumin Powder, Black Treacle, Carrot, Leek, Soya Beans, Wheat. Parsley. Garlic, Alcohol, White Pepper, Bay Leaf. Made using Thai chicken. Allergy Advice
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 “Microwave meals” →
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 “Meals with poultry”: 4.48 kg CO₂e per kg of product (closest product in Agribalyse).
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
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