Thai Green Curry Sauce
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 96 kcal | 5% |
| Fat | 6.0 g | 9% |
| of which saturates | 4.0 g | 20% |
| Carbohydrate | 8.9 g | 3% |
| of which sugars | 5.3 g | 6% |
| Fibre | 0.80 g | — |
| Protein | 1.0 g | 2% |
| Salt | 0.66 g | 11% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, COCONUT CREAM (139) (Coconut, Water), Onion, Sugar, Modified Maize Starch, Creamed Coconut, Garlic Purée, LEMONGRASS (2%), Rapeseed Oil, Fish Sauce (Anchovies (Fish), Salt, Sugar, Water), Thai Basil, Acidity Regulator: Lactic Acid; Green Bird's Eye Chillies, Galangal, Lime Leaves, Salt, Ground Coriander, Ground Cumin, Yeast Extract Lemon Juice Concentrate, Colour. Chlorophylls and Chlorophyllins ALLERGY ADVICE:
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
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