Chicken with Red Curry and Coconut

SERVES: 4

TEMPERATURE: 140ºF

COOKING TIME: 2 to 6 hours

Ingredients:

4 boneless, skinless chicken breasts (about 2 pounds), cut into bite-sized pieces

1 tablespoon canola oil

1 to 2 shallots, finely chopped

1 inch fresh ginger, peeled and grated

1 clove garlic, minced

1 tablespoon brown sugar

1 to 2 tablespoons red curry paste

2 teaspoons ground turmeric

1 (14-ounce) can cherry or chopped tomatoes

1 (15-ounce) can coconut milk

salt and crushed red pepper flakes

¼ cup Thai basil (or regular basil) leaves

1 hot red chili pepper, thinly sliced

lime wedges

fresh cilantro

Directions:

1.Pre-heat the sous vide water bath to 140ºF.

2.Place the cut up chicken pieces into two large zipper lock bags and set aside.

3.Heat a sauté pan over medium-high heat on the stovetop. Add the oil and sauté the shallot for a few minutes until it starts to soften. Add the ginger and garlic and cook for a minute or so. Add the brown sugar, curry paste and turmeric and cook for another minute. Add the tomatoes and bring to a simmer. Stir in the coconut milk and continue to simmer for a minute or two. Season to taste with salt and crushed red pepper flakes and drop in the basil leaves. Divide the sauce between the two bags of chicken.

4.Seal the bags and massage the chicken and sauce together so that everything is well seasoned. Remove as much of the air as possible by submerging the bags in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bags. Seal and lower the bags into the sous vide water bath.

5.Cook in the sous vide bath for at least 2 hours, or for as long as 6 hours.

6.When you are ready to eat, pour the curry into a saucepot and heat to a desirable serving temperature. Then serve the curry over rice and garnish with the hot red chili pepper slices, lime wedges and fresh cilantro leaves.

Chicken with Red Curry and Coconut