Thai Green Curry with Sous Vide Chicken

(75)

Christina Wylie

Koh Samui Thailand

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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Who doesn’t love a good Thai green curry? This is a fully authentic recipe using ingredients that you can get at an Asian supermarket. The difference between this recipe and a standard Thai green curry is that I have cooked the chicken sous vide, ensuring that your protein is perfectly cooked and moist. In this recipe, you have the powerful flavours of an incredible curry combined with the succulence of sous vide chicken. Thai green curry is great served with rice.
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Ingredients for 2

  • 1 (12-ounce) boneless, skinless chicken breast

  • Salt and freshly ground black pepper

  • 1 (14.5-ounce) coconut milk

  • 2 tablespoons Thai green curry paste

  • 1 cup boiling water

  • 3/4 cup 1-inch long eggplant pieces

  • 1/4 cup pea eggplants

  • 2 tablespoons fish sauce

  • 1 1/2 tablespoons palm sugar or packed dark brown sugar

  • 5 kaffir lime leaves, torn in half

  • 2 red Thai chiles, thinly sliced lengthwise

  • 1/2 cup Thai basil leaves

  • Steamed rice, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Season the chicken with salt and pepper. Place in a large zipper lock or vacuum seal bag with 1 tablespoon coconut milk. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bag in the water bath and set the timer for 1 1/2 hours.

  • Step 4

    About 45 minutes before the chicken is finished, begin preparing the curry: Combine the green curry paste with half of the remaining coconut milk in a medium saucepan over medium-high heat. Bring to a rapid simmer and cook, stirring occasionally, until the coconut milk begins to separate and beads of oil form on the surface, 5 to 10 minutes.

  • Step 5

    Add the boiling water, eggplant pieces, and remaining coconut milk. Return to a rapid simmer and cook, stirring occasionally, for 15 minutes.

  • Step 6

    Add the pea eggplants, fish sauce, and palm sugar. Continue to simmer for 10 minutes.

  • Step 7

    Add the kaffir lime leaves and half of the chiles and simmer for 2 to 3 more minutes. Remove the saucepan from the heat and stir in the Thai basil leaves. Season to taste with fish sauce and palm sugar.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and let rest for 5 minutes. Slice the chicken into thin strips.

    • Step 1

      Divide the curry between two serving bowls. Top with chicken and remaining chiles. Serve rice on the side. Enjoy this flavor-packed curry!

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140 F / 60 C Recipe Temp
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