FILLET OF TURKEY BREAST IN THAI RED CURRY

30 mins 30 mins
4 people 4 people
Medium Medium
SousVide cooking means the meat stays tender and moist, and is fully infused with those distinctive Thai flavours.
FILLET OF TURKEY BREAST IN THAI RED CURRY
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
Procedure
  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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