Sous Vide Chicken with Penang Curry Sauce

Anova Culinary

This simple Penang Curry recipe takes all the best things about Penang curry and adds tender and moist sous vide chicken. A pitfall of homemade curries is often overcooked chicken, but with sous vide you can be assured that won't happen.


Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 01:00

Temperature Options:

Tender and juicy
140F / 60C



  1. Preheat Anova sous vide machine to 140F (60C).
  2. Seal the chicken in bags with 2 tbs of coconut milk, salt and pepper, put into the water bath and set timer on your Anova to 1 hour.
  3. With 10 minutes left on the chicken, fry the Penang curry paste in oil for a few minutes until fragrant, then add coconut milk and simmer for a further 5 minutes.
  4. Add the fish sauce, palm sugar and 6 Thai basil leaves, simmer for 5 more minutes then take off the heat.


  1. Slice the chicken and arrange it on serving plates, pour sauce over the slices, scatter chopped chillies over the top and place Thai basil garnish in the centre.