Coconut Curry Sous Vide w/ Rice

This recipe is based on prepped packets of chicken breast tenderloins dusted with a covering of a thai curry blend. Bedded with lettuce and rice. Topped with cilantro. Enjoy.

Author

Rob Resseau

Filet Mignon

Prep Time: 00:15

Recipe Time: 00:50

Temperature : 150F / 65.6C

Ingredients

• 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

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.
2. Weigh down bag. I use a clip and a butter knife so the bad rests entirely within its bath.
3. Set temp to 150 for 50 minutes and prep other ingredients.
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.
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.
6. Cut lettuce and cilantro
7. Begin plating just as sous vide is finished with its time.
8. Pull tenderloins from bag and cut into 1 inch pieces.
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

1. Add cilantro on top