Coconut Curry Sous Vide w/ Rice

Ingredients for 4

• 8 chicken breast tenderloins

• 1/3 cup of thai curry blend seasoning

• 1/2 can coconut milk

• 1/2 head of lettuce

• 1/3 cup cilantro

• 2 cups rice

• 1/3 cup halved baby carrots

Directions

• 

  Step 1

  Prep tenderloins with a 1/3 cup or more to get a good dusting all over the breasts with a little excess in the bag as well.

• 

  Step 2

  Weigh down bag. I use a clip and a butter knife so the bad rests entirely within its bath.

• 

  Step 3

  Set temp to 150 for 50 minutes and prep other ingredients.

• 

  Step 4

  Start your rice. Filipino’s: use the first line in your index finger to measure water depth above rice line or eyeball it. Everyone else: learn above step.

• 

  Step 5

  Halve carrots. Pan fry w/ a dash of butter, salt and pepper. Add in a dash of coconut milk shortly after and stir until cooked.

• 

  Step 6

  Cut lettuce and cilantro

• 

  Step 7

  Begin plating just as sous vide is finished with its time.

• 

  Step 8

  Pull tenderloins from bag and cut into 1 inch pieces.

• 

  Step 9

  Add in remaining flavor from the bag, coconut milk and carrot. Cook on high for approximately a minute, stirring. Ready to dish.

• Finishing Steps

• 

  Step 0

  Add cilantro on top

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