Thai Coconut Chicken Curry with Red and Black Rice Kit Beef then slow-cooked sous vide

then slow-cooked sous vide

whose recipe is indeed a classic and the basis of ours too

A perfect spring/summer lunch or dinner

The ultimate comfort food…

The result

Thai Coconut Chicken Curry with Red and Black Rice Kit Beef then slow-cooked sous videWe infuse a silky coconut cream with Thai red and green curry pastes, lemongrass, galangal, lime leaf, coriander and chilies. This gives a truly exotic flavour with a bit of heat. To this we add; sauted green and yellow zucchini, Japanese eggplant, sweet peppers, onions, and tender chicken breast pieces. We pair this with Thai red, black and Jasmine rice (provides a lovely nutty note). Chef Lawrence has been serving his customers this dish since 1986!