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5 from 1 vote
Chicken with Red Curry and Coconut in a white bowl on a marble counter.
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Chicken with Red Curry and Coconut
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 
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.
Course: Entrées
Cuisine: Indian
Keyword: Chicken, Make Ahead
Servings: 4
Calories: 419 kcal
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.
Nutrition Facts
Chicken with Red Curry and Coconut
Amount Per Serving
Calories 419 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 21g105%
Cholesterol 72mg24%
Sodium 290mg12%
Potassium 921mg26%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 7g8%
Protein 28g56%
Vitamin A 925IU19%
Vitamin C 30.7mg37%
Calcium 63mg6%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.