Fillet of Turkey Breast in Red Curry | Recipes

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

Ingredients
Method

Ingredients

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

Method

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.
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.
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.

Crispy Duck with Citrus Fruit Aromas and Fennel

A little more challenging

Fillet of Turkey Breast in Thai Red Curry

Ingredients

Method