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, ...
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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Pro-level cooking techniques made simple.
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
Directions
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Step 1
Preheat Anova sous vide machine to 140F (60C).
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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.
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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.
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Step 4
Add the fish sauce, palm sugar and 6 Thai basil leaves, simmer for 5 more minutes then take off the heat.
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Serving
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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.