Sous Vide Thai Green Curry Chicken

Serves 4

A fragrant curry is always a nice treat to have at home.  This recipe cooks the chicken and allows it remain flavorful and prevents it from being overcooked.  The green curry paste can be switched out for red curry paste if that is preferred.  You can also garnish this with lime wedges at the end to bring more colour to the plate.

Ingredients
 
For the Green Curry
1 tbsp olive oil
1 onion, chopped
2 garlic gloves, minced
1 tsp ground cumin
3 carrots, peeled and cut into ½” slices
2 tbsp green curry paste
1 ½ cups coconut milk
2 cups of button mushrooms, quartered
1 tbsp fish sauce
1 ½ tbsp lime juice
1 tbsp honey
½ cup fresh cilantro leaves
½ cup water
1 head of broccoli, cut into florets

For the Chicken
1 lb chicken breasts, cut into bite sized chunks
1 tsp garlic powder
1 tsp onion powder
Salt and pepper​

Directions
For the Chicken

1. Preheat the water bath to 155°F.
2. Place the cut up chicken breast into a mixing bowl.  Sprinkle the chicken with the garlic powder, onion powder and salt and pepper.
3. Put the chicken into a bag and vacuum seal it or use the water displacement method.
4. Insert the bag into the water bath and cook for 1 to 4 hours.
5. Remove the chicken from the water bath and set aside

For the Green Curry

1. Heat a large saute pan over medium heat.  Add the oil and let it warm up than add the onion, garlic and carrots and stir fry for about 5 minutes.
2. Add the ground cumin and curry past, stirring constantly for about 1 minute. 
3. Add the coconut milk and water and bring it to a boil.
4. Place the broccoli and mushrooms into curry and turn down the heat to a simmer.  Let it cook for 10 minutes.  If the sauce becomes too thick, more water can be added to thin it out.
5. Remove the chicken from the bag and add it to the curry and give it a light tossing.
6. Right before serving, whisk in the fish sauce, lime juice and honey.  Serve over a bed of rice.

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