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Sous Vide Curry

Often misunderstood, curry can actually refer to a number of different things. The generic term may refer to the spice used in cooking or a wide variety of food dishes that come from the Southeast and Southern Asian continent, as well as the South Pacific. The term originates from the Tamil word “kari” meaning sauce.

Strictly speaking, curry refers to any dish that is cooked with spices, whether or not it contains gravy. In some cases, curry may simply be a soup-like dish or a fried dish with dry spices. Other times it may be the more familiar dish with a spicy sauce sometimes even containing yogurt or coconut milk. Almost anything can be used for curry including vegetables, fish, poultry, beef, pork and lamb.

Regardless of what type of curry dish is being made, the ingredients must be properly cooked. The sous vide method makes it easy to ensure that ingredients are properly cooked no matter what is being used. In the case of meat, poultry, fish and sea food, sous vide works to tenderize these without allowing them to become overcooked. Vegetables for curry can be cooked sous vide style as well to avoid losing nutrients as well as becoming overdone.

When using sous vide for curry dishes chicken meat and other poultry are held between 140°F / 60°C and 170°F / 77°C for 1 to 2 days depending on what part is being cooked and the desired doneness. Fish and seafood are commonly held at 132°F / 56°C to 135°F / 57°C for 10 to 60 minutes, according to what is being used. Pork should be cooked at 130°F / 54.4°C to 139°F / 59.4°C, while beef should be at 140°F / 60°C to 149°F / 65°C and lamb at 131°F / 55°C. Lastly, vegetables should be held at 183°F / 84°C. Sous vide curry ingredients may be seasoned before being cooked to help it develop a better flavor.

Sous Vide Curry Recipes and Articles

• Sous Vide Coconut Pumpkin Curry Recipe
• Sous Vide Lamb Curry Recipe
• Sous Vide Green Curry Chicken Recipe

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