Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a sous-vide water bath to 148 degrees Fahrenheit (64 degrees Celsius); season 600 grams of boneless, skinless chicken breasts with 1 teaspoon salt and 0.5 teaspoon black pepper, then place them in a vacuum-sealable bag.

2. 2

   Add 700 grams of 1-inch cubed sweet potatoes to a separate vacuum-sealable bag with 2 tablespoons of coconut oil and a pinch of salt.

3. 3

   Submerge both sealed bags into the preheated water bath and cook for 1.5 hours.

4. 4

   While the chicken and sweet potatoes cook, heat 2 tablespoons of coconut oil in a large skillet over medium heat, then sauté 3 tablespoons of red curry paste for 2 minutes until fragrant.

5. 5

   Stir in 400 ml of full-fat coconut milk, 1 cup of chicken broth, 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, 1 bruised stalk of lemongrass, and 3 torn kaffir lime leaves, bringing the mixture to a simmer for 10 minutes to allow flavors to meld.

6. 6

   Remove the chicken and sweet potatoes from their bags after cooking, discard the lemongrass and kaffir lime leaves from the sauce, and stir 1 tablespoon of fresh lime juice into the sauce.

7. 7

   Pan-sear the cooked chicken breasts in a hot skillet with 1 tablespoon of vegetable oil for 2-3 minutes per side until golden brown, then slice the chicken and gently combine the sliced chicken and sous-vide sweet potatoes with the simmering red curry sauce.

8. 8

   Serve immediately, garnished with 0.25 cup of fresh basil leaves and 0.25 cup of fresh cilantro.