30 minutes
6 people
Part One:
Ingredients
Sous Vide Green Thai Chicken Breast
500gm Chicken breast
10gm Green Thai Curry Paste
Sous Vide bath temp 80c for 30 minutes 4 L water
Green Thai Curry Sauce
2 Shallots, finely chopped
1 Lemon grass chopped
10ml vegetable oil
3 tbsp Green Thai Curry Paste
500ml Asian Master Stock
10gm Turmeric powder
400ml Coconut cream
4 Kaffir Lime leaves, chopped
8 Coriander roots
100gm Swiss Brown Mushroom, sliced
10gm Corn Flour, + 2 tbsp water, paste
Method
Pat dry chicken, season with salt and white pepper, mix through Green Thai Curry Paste. Sear chicken off for 3 minutes per side.
Place chicken into cryovack bags, simmer @ 80C for 30 minutes.
Chicken temperature should be 65C to 70C. Rest chicken in bags.
Sauté shallots and lemon grass for 10 minutes. Add Green Thai Curry Paste, sauté for 4 minutes. Add stock, turmeric powder, coconut cream, kaffir lime leaves and coriander roots. Simmer for 10 minutes. Add mushrooms, corn starch, simmer for 15 minutes season with salt, pepper and sugar. Serve with jasmine rice, sliced chicken, snow peas & roast pumpkin.
