Sous Vide Turkey Curry with Cauliflower Pilaf Recipe

I love a rich, flavorful curry served over rice, but to lighten it up I'll often use a cauliflower pilaf instead of white rice. The pilaf helps soak up the curry while cooking the turkey first with sous vide ensures that it comes out perfect every time.

Sous vide turkey green curry side

I like to use a Panang curry paste, but a typical green curry paste will work as well. The version isn't very veggie-heavy but I'll often add green beans, snow peas, asparagus, or broccoli to it.

I prefer my turkey cooked at 141°F (60.5°C) until pasteurized which usually takes 2 to 4 hours. Your can learn more about turkey from my how to sous vide turkey breasts. You can also use my Sous Vide Timing Ruler for an exact time, or my poultry pasteurization chart.

I seared the sous vide turkey using a Bernzomatic TS8000 torch with the Sansaire Searing rack.

Sous vide turkey green curry seared cut cen

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Turkey Curry with Cauliflower Pilaf Recipe

  • Published: January 11, 2018
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 141°F (60.5°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Turkey Curry with Cauliflower Pilaf

  • For the Turkey

  • 1 to 2 pounds turkey breast (450 to 900 grams)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon cayenne pepper powder
  • For the Curry

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Panang curry paste or other curry paste
  • 1 cup coconut milk
  • 1 cup chopped pineapple
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar,optional
  • For the Cauliflower Pilaf

  • 1 large head cauliflower, coarsely chopped
  • 1/2 cup cooked peas
  • 1/2 cup cooked corn kernels
  • To Assemble

  • 1/2 cup roasted cashews, chopped
  • 3 tablespoons chopped fresh basil leaves
  • 1 serrano pepper, thinly sliced

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Sous vide turkey green curry wide

Cooking Instructions for Turkey Curry with Cauliflower Pilaf

For the Turkey

Preheat the water bath to 141°F (60.5°C).

Mix the spices together in a bowl. Salt and pepper the turkey then sprinkle with the spice mixture and seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Curry

About 20 minutes before the turkey is done begin working on the curry.

Heat oil in a pan over medium heat. Add the onions, garlic, and curry paste then stir for 3 to 5 minutes, being careful not to burn it. Add the coconut milk and pineapple then bring to a simmer. Reduce the heat and cook for 15 minutes, until it is reduced and thick.

Remove the turkey from the sous vide bag and set aside. Add some of the juices from the bag to the pan with the coconut mixture and simmer for 5 more minutes. Add the lime juice, fish sauce and brown sugar then stir well to combine. Remove from the heat.

For the Cauliflower Pilaf

Place the florets in a food processor and pulse several times until they are the size of rice.

Sous vide turkey green curry cauliflower

Heat some olive oil in a pan over high heat until it is just about to smoke. Add the cauliflower and fry until it just starts to brown, about 3 to 5 minutes. Mix in the peas and corn then remove from the heat.

To Assemble

Dry the turkey off thoroughly using paper towels or a dish cloth. Quickly sear the turkey for 1 to 2 minutes per side, until just browned, then remove from the heat and cut into slices or chunks.

Place some of the cauliflower pilaf in a bowl and spoon the curry over the top. Add the turkey to the top, sprinkle with the roasted cashews, basil leaves, and serrano slices then serve.

Sous vide turkey green curry close

Nutritional Information for Turkey Curry with Cauliflower Pilaf

  • Calories: 515
  • Fat: 24g
  • Protein: 38g
  • Carbohydrate: 40g
  • Fiber: 9g
  • Sugar: 16g
  • Cholesterol: 64mg

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All tags for this article: Sous Vide, Sous Vide Turkey , Sous Vide Turkey Breast, Turkey

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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