Sous vide beef Thai green curry (skirt steak)

Sous vide beef Thai green curry

Curry night! Who knew you could make a curry using a water bath? This recipe uses skirt steak, slow cooked over a long period of time for a melt in your mouth texture, and smothered with a delicious spicy and creamy green sauce. Serve on a bed of rice, and for the ultimate curry house experience get some naan breads and poppadoms with dips.

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  • Prep Time: 30m
  • Cook Time: 18h
  • Total Time: 18h 30m
  • Serves: 4
  • Category:


  • 500 grams Skirt Steak
  • 1 Pot Thai Green Curry Paste
  • 1 Tin Coconut Milk
  • 200 millilitres Double Cream
  • Handful of Mushrooms (thinly sliced)
  • 1 Pepper (diced)
  • 1 Onion (diced)


  1. Set the water bath to 60˚C.
  2. Place the steak into the water bath and vacuum the pouch using either the handheld pump or tabletop vacuum sealer.
  3. Place the steak into the Clifton water bath for 18 hours.
  4. Use the immersion grid to ensure that the beef stays submerged under the water.
  5. Leave the steak to cook overnight.
  6. 30 minutes before the steak is due to come out of the bath, place the onion, pepper and mushrooms in a wok, and cook on a medium heat.
  7. In a bowl mix the thai paste (as much as you like, depending on how spicy you like it), coconut milk and double cream.
  8. Once mixed together, add to the wok with the vegetables.
  9. When the steak is cooked, slice and add to the wok.
  10. Leave to simmer for 10 minutes on a medium heat, mixing the curry occasionally until piping hot.
  11. Once cooked, serve on a bed of rice.