86.11°C (187° F)
Temperature
Sous vide time
2
People
Serves
Medium
Difficulty
Ingredients
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1.5 lbs of carrots
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1 large onion
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9-12 oz of coconut milk
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5 garlic cloves
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1 finger of peeled ginger (about 1-1.5 tablespoons)
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1 tablespoon of yellow Thai curry paste
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2 tablespoons of salt
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2 cups of vegetable stock
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1 tablespoon of olive oil
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1 medium tomato for garnish
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A few squeezes of fresh lime for finishing
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Directions
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This serves around 5 bowls. Preheat your Nomiku. Now, heat a pan with olive oil and sauté the chopped, large onion.
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Chop garlic and ginger. Add to cooking onions, once the onions have softened.
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Add a few pinches of salt and the curry paste.
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After a few minutes, pull the pan from the heat and start peeling and chopping carrots.
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Add carrots, stock, coconut milk, the rest of the salt to a gallon ziplock then add the cooked spices and aromatics.
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Place ziplock into the heated water bath using the water displacement method.
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Cook for two hours, then remove and blend.
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Serve in bowls and top with chopped tomatoes and a squeeze of lime.