Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 50 grams of fresh galangal, 2 peeled stalks of lemongrass, 4 kaffir lime leaves, 4 cloves of peeled garlic, 2 large peeled shallots, and up to 5 dried red chilies in a food processor or mortar and pestle to create a fragrant curry paste.

2. 2

   In a bowl, thoroughly coat 600 grams of boneless, skinless chicken thighs with the prepared curry paste, 3 tablespoons of fish sauce, and 1 tablespoon of palm sugar.

3. 3

   Place the marinated chicken thighs and 50 milliliters of full-fat coconut milk into a vacuum-sealable bag, ensuring to remove as much air as possible before sealing.

4. 4

   Submerge the sealed bag in a sous-vide water bath preheated to 62 degrees Celsius and cook for 2 hours to achieve tender and moist chicken.

5. 5

   After cooking, carefully remove the chicken from the bag, reserving all of the delicious cooking liquid and shred the chicken into bite-sized pieces.

6. 6

   Gently simmer the reserved cooking liquid in a small saucepan with an additional 150 milliliters of full-fat coconut milk until slightly thickened, forming a luscious sauce.

7. 7

   Serve the shredded sous-vide chicken generously topped with the warm coconut-galangal sauce alongside 1 cup of freshly steamed non-glutinous white rice.