Ingredients
- •4 boneless, skinless chicken breasts (6–8 oz each)
- •1 tsp kosher salt
- •1 can (14 oz) full-fat coconut milk
- •4 tbsp green curry paste (Mae Ploy or Maesri)
- •2 kaffir lime leaves (or 2 strips lime zest)
- •1 stalk lemongrass, bruised and cut into 2-inch pieces
- •1 tbsp fish sauce
- •1 tsp palm sugar or brown sugar
- •1 Thai eggplant or 1/2 regular eggplant, cubed
- •½ cup bamboo shoots, drained
- •1 red bell pepper, sliced
- •1 cup Thai basil leaves
- •2 red Thai chilies, sliced (optional)
- •Steamed jasmine rice for serving
- •Fresh lime wedges
Instructions
Season chicken breasts with kosher salt.
In a bowl, whisk together half the coconut milk, green curry paste, fish sauce, and palm sugar until smooth.
Place chicken in vacuum-seal bags in a single layer.
Pour the curry-coconut mixture over the chicken, dividing between bags.
Add kaffir lime leaves and lemongrass pieces to bags.
Seal using vacuum sealer or water displacement.
Preheat sous vide bath to 142°F (61°C).
Submerge bags and cook for 1 h 30 min.
About 15 min before serving, heat remaining coconut milk in a saucepan over medium heat.
Add eggplant, bamboo shoots, and bell pepper. Simmer 8–10 min until vegetables are tender.
When chicken is done, remove from bags and slice against the grain into thick strips.
Pour the bag's curry liquid through a strainer into the vegetable saucepan.
Simmer everything together for 2–3 min to combine flavors.
Taste and adjust with fish sauce, sugar, or lime juice.
Ladle curry and vegetables into bowls. Fan sliced chicken on top.
Shower with Thai basil leaves and sliced chilies.
Serve with steamed jasmine rice and lime wedges.
Notes
- •Quality green curry paste makes or breaks this dish — Mae Ploy is widely available and reliable
- •Poaching the chicken IN the curry paste infuses flavor that no stir-fry can match
- •Add vegetables at the end so they stay bright and slightly crisp
- •The leftover curry sauce keeps 3 days and is excellent over rice noodles