Aubergine and sous vide chicken laksa

The full recipe can be found at Yummy Lummy. Check it out. 

Ingredients

• Aubergine (Eggplant)
• Leftover sous vide chicken thigh
• Coconut cream
• Laksa paste
• Red onion (finely diced)
• Fennel (finely diced)
• Red cabbage (finely shredded)
• Coriander leaves, stems and roots (chopped)
• Fried shallots
• Lime juice
• Black whole peppercorns (ground in a mortar with a pestle)

Instructions

• Combine the laksa paste, coconut cream, and the fluid from the vacuum bag into a large saucepan and bring to the boil and simmer.
• Cut the aubergine into thin strips and add into the simmering coconut cream.
• Add slices of chicken thigh and stir through until the chicken has warmed through.
• Add in juice from one lime and stir through.
• Turn off the heat and then add in the red onion, fennel, red cabbage, coriander, and pepper.
• Transfer everything to a bowl and then garnish with fried shallots.