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Sous Vide Coconut Pumpkin Curry Recipe

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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This delicious pumpkin curry was a creation from our Sous Vide Summit Grab Bag Challenge.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Coconut Pumpkin Curry Recipe

  • Published: March 21, 2023
  • By Lloyd Cupiccia
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 194°F (90°C) for 75 minutes
  • Serves: 6 - 8

Ingredients for Sous Vide Coconut Pumpkin Curry

  • For the Curry

  • Avocado Oil.
  • • 8 Oz of your Favorite Curry Paste • 1/3 cup of Cilantro Stems • 2/3 cup of chopped Shallots • 6 cloves of chopped Garlic • 1 cup of Chopped Green Onions • 2-Large Chopped or Sliced Yellow Bell Peppers • 2/3 cup of Cilantro Leaves • Fish Sauce ( Minimum of 1-tsp) • 4 Palm Sugar Pods (4-6 oz or to taste) • 2 cans of Coconut Milk • 3-4 Kefir Lime Leaves
  • 4 to 5 lb Pumpkin peeled and cut into chuncks
  • To Finish

  • Optional Garnishes (Toasted pumpkin seeds, minced chives, creme fraiche, etc.)
  • Cooked chicken or shrimp (optional)
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Cooking Instructions for Sous Vide Coconut Pumpkin Curry

For the Curry

In the order ingredients are listed (except for the pumpkin), begin Sautéing (see Video for more info).

After you add the last ingredient, let it simmer for 5- Minutes or until palm sugar has been fully incorporated.

Taste and adjust seasoning as needed.

Now place everything in a big bowl and set it aside.

Sauté the pumpkin in small batches with a little fish sauce until you get a little color.

Toss Sautéed Pumpkin in the large bowl containing the other ingredients and mix to combine.

Place everything into a huge Vac bag and Seal or use the water displacement method. Caution: Using a Chamber Vac with Hot Food can cause the bag to expand and explode in the chamber. Make sure to cool before Vac-Sealing.

Process for 75-Minutes at 194f. After processing, you can either chill using an ice bath and refrigerate for later use or move onto the next step. If you chill it, retherm it in the water bath to 140°F before continuing.

Puree using a high-speed or immersion blender.

Make final seasoning adjustments if needed.

To Finish

If using protein, you can plate with the already cooked chicken or shrimp.

Garnish with toasted pumpkin seeds, creme Fraiche, and chives if desired.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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All tags for this article: ISVA Sous Vide Recipe Collection, Sous Vide Curry , Sous Vide Fruit and Vegetables, Sous Vide Pumpkin, Sous Vide Recipes, Sous Vide Vegetable , Vegetable

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