Thai Yellow Curry

20260205, #BreakfastDiary 1635, 0°C/cloudy Slice the cherry tomatoes, slice the onion, slice the asparagus, and slice open the Blue Elephant yellow curry packet too. About 414kcal, Thai Yellow Curry.

1 Blue Elephant yellow curry kit (includes yellow curry paste, coconut cream powder, Thai fish sauce), 5 cherry tomatoes, 3 shrimp, 5 asparagus spears, 1/2 onion, 1t coconut sugar, a little parsley (no cilantro on hand)

1. Dissolve the coconut cream powder in 250ml of hot water. 2. Halve the cherry tomatoes, finely chop the onion, cut the asparagus into 5cm pieces, and peel and score the back of the shrimp - prep everything. 3. Pour a little olive oil into a pan, add the yellow curry paste, and sauté slowly over low heat. 4. Pour the coconut cream from step 1 into the pan, add the prepped cherry tomatoes, onion, asparagus, and shrimp, and simmer, then add the fish sauce and a little coconut sugar. 5. Ladle into a bowl, add parsley, and squeeze in the juice of a lime wedge.