Thai Red Curry
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
3
None we have assessed
3 of them not yet assessed here
Salt per 100g
4.30g
High
UK FSA front of pack threshold
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (3)
This label lists 2 acidity regulators and 1 colour.
Also on the label, not assessed here yet
- E160C Paprika extract, capsanthin colour
- E260 Acetic acid acidity regulator
- E270 Lactic acid acidity regulator
Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.
Ingredients
Water, Rapeseed Oil, 8% Red Chilli Purée (Red Chillies, Salt, Acidity Regulator: Acetic Acid), 4% Lemongrass, 4% Galangal, Lime Leaf, Fish Sauce (Anchovy Extract (_Fish_), Salt, Sugar, Water), Cornflour, Sugar, Garlic, Tomato Paste, Salt, Onion, Dried Red Chillies, Ground Coriander, Colour: Paprika Extract; Ground Cumin, Acidity Regulator: Lactic Acid
As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.