Sous Vide Thai Shrimp Curry

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Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 2

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).

  • Step 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

    • Step 0

      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.

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135 F / 57.2 C Recipe Temp
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