Back to Recipes

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. 

Steamed Rice
40 mins
Relatively simple
View recipe
MB
Buttermilk 'Hi Top' Loaf
45 mins
A little more challenging
View recipe
Crispy Duck with Citrus Fruit Aromas and Fennel
180 mins
For the keen cook
View recipe