Chicken with Red Curry and Coconut

This chicken with red curry and coconut is the easiest curry dish to put together. It cooks for as little as 2 hours, or as long as 6 hours and can then be frozen or refrigerated and re-heated whenever you like.

Featured In My CookbookMake It Sous Vide Now Let’s Get Cooking

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Sous Vide 101

An introduction into sous vide so that you can feel comfortable and confident making the recipes you find on my...View Technique

Sous Vide Cooking Charts

Sous vide literally means “under vacuum” in French. When you cook something sous vide, food is placed in a vacuum-sealed...View Technique

General Tips for Sous Vide Cooking

Here are a few quick tips I’ve discovered along the way that I hope will help you in your sous...View Technique

Advertisement - Continue Below

Chicken with Red Curry and Coconut

  • Prep Time: 15 m
  • Cook Time: 2 h
  • Total Time: 2 h 15 m
  • Servings:
    4

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
  • 14 ounces chopped tomatoes
  • 15 ounces coconut milk
  • salt and crushed red pepper flakes
  • ¼ cup Thai basil or regular basil leaves
  • 1 hot red chili pepper thinly sliced
  • 1 lime wedges
  • fresh cilantro

Instructions

  1. Pre-heat the sous vide water bath to 140ºF.
  2. Place the cut up chicken pieces into a large zipper lock plastic bag 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. Pour the sauce over the chicken in the bag.
  4. Seal the bag and massage the chicken and sauce together so that everything is well seasoned. Remove as much of the air as possible by submerging the bag 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 bag. Seal and lower the bag 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. Serve the curry over rice and garnish with the hot red chili pepper slices, lime wedges and fresh cilantro leaves.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Leave a Reply

Your email address will not be published. Required fields are marked *