Green Thai Curry Kit
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 66 kcal | 3% |
| Fat | 14.1 g | 20% |
| of which saturates | 12.0 g | 50% |
| Carbohydrate | 9.9 g | 3% |
| of which sugars | 7.0 g | 8% |
| Fibre | 0.55 g | 2% |
| Protein | 1.4 g | 3% |
| Sodium | 0.59 g | 26% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
coconut milk (70%) [coconut extract, water, sugar, vegetable gum (xanthan), salt], water, sugar, green chilli puree (3%), onion, coriander puree, fish sauce, sunflower oil, garlic, salt, kaffir lime leaves, lemongrass puree, red chilli, vegetable powders, vinegar, spices, corn starch, natural flavours, food acid [citric), vegetable gum (xanthan), spice extracts.
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- 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.