Sous Vide Chicken with Penang Curry Sauce


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, ...

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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.

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Ingredients for 2

  • 2 chicken breasts

  • 2 tbs coconut milk

  • Salt and pepper

  • 2 tbs cooking oil

  • 4 tbs Penang curry paste

  • 1 cup coconut milk

  • 1/4 cup Thai basil leaves (or regular basil), plus extra to garnish

  • 1 tbs palm sugar (or light brown sugar)

  • 1 tbs fish sauce

  • 2 small red chillies, chopped


  • Step 1

    Preheat Anova sous vide machine to 140F (60C).

  • Step 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.

  • Step 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.

  • Step 4

    Add the fish sauce, palm sugar and 6 Thai basil leaves, simmer for 5 more minutes then take off the heat.

    • Serving

    • Step 0

      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.

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140 F / 60 C Recipe Temp
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