Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a sous-vide water bath to 65°C (149°F).

2. 2

   In a bowl, combine 3 tablespoons red curry paste, 2 tablespoons fish sauce, 1 tablespoon palm sugar, 1/4 teaspoon saffron threads, 3 kaffir lime leaves, 1 bruised stalk lemongrass, 3 minced garlic cloves, and 2 thinly sliced shallots to form a marinade.

3. 3

   Place 600 grams boneless, skinless chicken thighs into a vacuum-sealable bag with the prepared marinade, ensuring the chicken is fully coated, then vacuum seal the bag.

4. 4

   Submerge the sealed bag containing the chicken into the preheated sous-vide water bath and cook for 2 hours.

5. 5

   While the chicken cooks, prepare the curry sauce by simmering 400 ml coconut milk in a saucepan until slightly thickened, about 10 minutes.

6. 6

   Once the sous-vide chicken is cooked, remove it from the bag, reserving the cooking liquid, and slice the chicken into thick pieces.

7. 7

   Add the reserved cooking liquid from the chicken bag and 200 grams pitted fresh lychees to the simmering coconut milk, bringing it to a gentle boil for 2 minutes before stirring in the sliced chicken.

8. 8

   Garnish with 0.5 cup fresh Thai basil leaves and 1 sliced fresh red chili (optional) before serving immediately with 2 cups cooked jasmine rice.