Curry Laksa with Shredded Sous Vide Chicken
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Ingredients for 2
1 (12- to 16-ounce) boneless, skinless chicken breast
Salt and freshly ground black pepper
8 tablespoons laksa paste
2 cups chicken stock
2 cups coconut milk
2 shallots, thinly sliced
4 kaffir lime leaves, torn in half
2 (2-ounce) egg noodle nests
1 cup bean sprouts
1/4 cup roughly chopped cilantro
2 tablespoons crisp deep fried shallots
2 red Thai chiles, roughly chopped
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Lightly season the chicken with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 1/2 hours.
About 20 minutes before the chicken is finished, prepare the laksa sauce: Place laksa paste in a large saucepan over medium-high heat. Fry the laksa paste until fragrant, about 1 minute.
Add the shallots, stir to coat with the laksa paste, and sauté until soft, about 2 minutes. Stir in the chicken stock, coconut milk, and kaffir lime leaves. Bring to a simmer, reduce heat to medium, and cook for 5 minutes. Remove from heat and cover to keep warm.
While the curry is simmering, prepare the noodles in a separate pot according to package directions. Drain, rinse, and divide between 2 serving bowls.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and let rest for 5 minutes. Using a fork, shred the chicken into bite-sized pieces.
Pour the curry sauce over the noodles and top with the chicken. Garnish curry with bean sprouts, cilantro, shallots, and Thai chiles. Serve.