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Fillet of Turkey Breast in Thai Red Curry

30 mins
A little more challenging
4 people

SousVide cooking means the meat stays tender and moist, and is fully infused with those distinctive Thai flavours. 

2 sticks lemongrass
100g fresh root ginger
1 clove garlic
2 Thai chilli peppers 
2 x turkey breast fillets 400g each 
400ml coconut milk 
1 tbsp soy sauce 
1 tbsp fish sauce 
1 tbsp chicken chilli sauce
1 tbsp Thai red curry paste
1 bunch Thai basil 

  1. Beat the lemongrass flat with the base of a saucepan. Peel the ginger and garlic and finely dice. Cut the chilli peppers into fine strips.
  2. Cut the turkey breasts 2cm thick, and place in a SousVide bag with the ginger, garlic, coconut milk, soy sauce, fish sauce, chilli strips, chicken chilli sauce and Thai curry paste.
  3. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 70°C for 30 minutes.
To serve

Serve on a bed of fragrant rice, sprinkled with Thai basil leaves accompanied by chilli infused soy sauce.

Chef's Secret
Thai chilli peppers are especially hot - it is important to cut them into really fine strips. Err on the side of caution - if in doubt use a little less. Clean your hands carefully after handling and avoid touching your eyes with your fingers. 

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