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.