Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 1 tablespoon of fish sauce, 1/2 teaspoon of salt, 1 teaspoon of ground turmeric, 1 teaspoon of red chili powder, 1 tablespoon of lemongrass paste, 2 minced garlic cloves, and 1 tablespoon of grated fresh ginger.

2. 2

   Place 450 grams of boneless, skinless chicken thighs into a vacuum-sealable bag, add the prepared spice mixture, and seal the bag, ensuring the chicken is evenly coated.

3. 3

   Preheat a water bath to 63 degrees Celsius and cook the sealed chicken for 1.5 hours.

4. 4

   While the chicken cooks, heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then sauté 3 finely diced shallots and the remaining 2 minced garlic cloves until fragrant and softened, about 5 minutes.

5. 5

   Add 400 ml of full-fat coconut milk, 1 tablespoon of fish sauce, 1/2 teaspoon of salt, and 1/2 cup of chicken broth to the pot, bring the mixture to a gentle simmer, stirring occasionally.

6. 6

   Once the chicken is cooked, remove it from the bag, reserving any juices, then thinly slice or shred the chicken and add it along with the reserved juices to the simmering coconut curry, allowing it to heat through for 5 minutes.

7. 7

   Taste the Sous-Vide Burmese Coconut Chicken Curry and adjust the salt and fish sauce if necessary before serving hot with steamed jasmine rice.