Sous Vide Thai Shrimp Curry

Thai is a pretty perfect cuisine. It blissfully combines carbs, protein, heat and sweetness in nearly every dish. This Sous Vide Thai Shrimp Curry is no exception — and with the Anova Sous Vide Precision Cooker, this easy Southeast Asian-inspired dinner is ready to eat in less than an hour.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 1 pound medium or large tail-on shrimp, peeled and deveined
• 1/2 cup unsweetened coconut milk
• 2 tablespoons Thai red chili paste
• 1 tablespoon canola oil
• Zest and juice of 1 lime
• 1 stalk lemongrass
• 1 inch fresh ginger, peeled
• Kosher salt and freshly ground black pepper
• Steamed basmati rice, for serving
• Fresh cilantro leaves, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
2. Combine the shrimp, coconut milk, red chili paste, canola oil, lime zest, lime juice, lemongrass, ginger, 2 teaspoons salt, and 1 teaspoon pepper in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes, or up to 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the contents of the bag to a serving bowl and season to taste with salt and pepper. Serve with rice and cilantro.