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Curry, Thai, stir-fry vegetable, takeaway and restaurant

Last updated 4 Nov 2026

Meets Patient’s editorial guidelines

Thai stir-fry vegetable curry is a cooked vegetable dish, described here as served by takeaways and restaurants. It provides fat, protein, carbohydrate and fibre. Per 100g, it contains 8.2g of fat, including 4g of saturated fat, along with 3.1g of fibre and 1.4g of salt. These figures are based on samples from different establishments, so individual dishes may vary.

Fibre helps support normal bowel function, while protein is needed for the growth and repair of body tissues. The salt and saturated fat content are worth noting for people monitoring their intake, particularly when the curry is eaten alongside other dishes. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

101 kcal

Energy

421 kJ

Fat

8.2g

of which saturates

4g

Carbohydrate

3.3g

of which sugars

1.6g

Fibre

3.1g

Protein

3.8g

Salt

1.4g

Water

78g

Cholesterol

20mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

89µg

Vitamin D

0µg

Vitamin E

1.5mg

Vitamin C

3mg

Thiamin (B1)

0.02mg

Niacin (B3)

0.7mg

Vitamin B6

0.09mg

Vitamin B12

0µg

Folate

3µg

Calcium

28mg

Iron

1.7mg

Magnesium

21mg

Phosphorus

54mg

Potassium

207mg

Sodium

570mg

Zinc

0.4mg

Copper

0.1mg

Selenium

4µg

Iodine

15µg

Other types of curry

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, chicken, Thai green, takeaway and restaurant

119 kcal

8.8g

8.7g

2.6g

Curry, chick pea dahl and spinach, with vegetable oil, homemade

201 kcal

6.3g

14g

–

Curry, chick pea, whole and tomato, Gujerati, with vegetable oil, homemade

238 kcal

7.7g

15g

–

Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemade

112 kcal

5.6g

4.9g

–

Curry, lentil, red/masoor dahl and tomato, with vegetable oil, homemade

113 kcal

4.3g

6.3g

–

Curry, lentil, red/masoor dahl and vegetable, UK type, homemade

112 kcal

5.7g

3.8g

–

Curry, fish and vegetable, Bangladeshi, homemade

118 kcal

9.1g

8.7g

–

Curry, vegetable, takeaway

105 kcal

2.5g

7.4g

–

Curry, black gram, whole and red kidney bean, homemade

94 kcal

4.5g

5g

–

Curry, cauliflower and potato, homemade

60 kcal

2.6g

2g

2.1g

Curry, chick pea dahl and spinach, with butter, homemade

182 kcal

6.4g

12g

–

Curry, chick pea, whole and potato, homemade

119 kcal

5.9g

5.4g

–

Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemade

237 kcal

7.7g

14g

–

Curry, chick pea, whole and tomato, Punjabi, with butter, homemade

107 kcal

5.6g

4.3g

–

Curry, courgette and potato, homemade

96 kcal

1.8g

5.9g

–

Curry, egg and potato, homemade

138 kcal

7.5g

9.3g

1.1g

Curry, lentil, red/masoor dahl and mung bean dahl, homemade

116 kcal

4.8g

6.7g

–

Curry, lentil, red/masoor dahl and tomato, Punjabi, homemade

93 kcal

3.2g

5.5g

–

Curry, lentil, red/masoor dahl and tomato, with butter, homemade

104 kcal

4.3g

5.3g

–

Curry, lentil, red/masoor dahl, mung bean dahl and tomato, homemade

92 kcal

4.4g

4.3g

–

About these figures

Values are per 100g of the food as described (10 sub-samples, 2 from different establishments in each of 5 regions). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.

Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.

  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published