Creamy Thai Red Curry with Sous Vide Fish
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, ...
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
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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.
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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.