Creamy Thai Red Curry with Sous Vide Fish

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Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This Creamy Thai Red Curry is perfect for those evenings when you're just craving a dish with plenty of flavor. 


Pro tip? Stir in the fish right at the end so you don't over-cook it. 

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Ingredients for 2

  • 2 barramundi or sea bass fillets

  • 2 tbs (30 ml) coconut milk

  • 2 tbs (30 ml) vegetable oil

  • 2 tbs (30 ml) cilantro, roughly chopped

  • 2 tbs (30 ml) red curry paste

  • 1 red onion, chopped into chunky pieces

  • 1 cup (237 ml) eggplant, chopped into chunky pieces

  • 2 cloves garlic, diced

  • 2, 2-inch segments of lemongrass, bruised

  • 1 cup (237 ml) coconut milk

  • 1 cup (237 ml) chicken stock

  • 1 tbs (15 ml) palm sugar (or brown sugar)

  • 2 tbs (30 ml) lime juice

Directions

  • Step 1

    Preheat Anova to 57 C (134.6 F), seal the fish fillets in bags with the coconut milk, put in water bath and set timer to 30 minutes.

  • Step 2

    In a pot, fry off the curry paste, red onion, eggplant and garlic in some oil for a couple of minutes, then add the lemongrass, coconut milk and chicken stock and bring to a boil, then simmer until the fish is done cooking sous vide, then add the palm sugar and lime juice, combine and take off the heat - carefully add the fish right at the very end.

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134.6 F / 57 C Recipe Temp
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