Sous Vide Red Curry Chicken Egg White Bites

Chicken-and-Thai-Red-Curry-Sous-Vide-Eggwhite-Bites

Sous Vide Red Curry Chicken Egg White Bites

Sous Vide Red Curry Chicken Egg White Bites are a super easy, 30-minute recipe you can pack and eat on the go or as an appetizer.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Breakfast, Main Course, Snack

Cuisine: fusion

Keyword: Egg Bites, Sous Vide, Sous Vide Egg Bites

Servings: people

Calories: 546kcal

Cost: $10

Equipment

Instant Pot
Trivet
Egg Bite Molds

Ingredients

2 tablespoon Olive oil
1 lb. Chicken Breast Ground
1 tablespoon Red curry paste
12 Egg whites
1 teaspoon Stevia powder for baking
½ cup Onions Chopped, Optional, they change the flavor
2 tablespoon Sesame Seed As a topping or sushi seasoning is what is in the photo.
1 ½ cup Water For the instant pot

Instructions

Add the water to the instant pot
Oil the egg bite molds so they are as coated as you can get them.
Mix the egg and red curry paste with the egg, chicken, and stevia with an immersion blender, food processo,r or just mix with whatever you have. It's really a matter of preference. If you want the texture from the chicken and onion separate, don't blend them in.
Place one egg mold on the trivet so the handles go up and around the mold.
Add the egg mixture to the molds and place the trivet with the molds in the instant pot.
Turn the venting nozzle off so it's not venting.
Turn the instant pot steam mode on.
Vent when it beeps that it is done after 10 minutes.
Remove and allow to cool.
Top with sesame seeds or sushi topping.

Notes

As always, we are not dieticians or doctors, if you have specific concerns, follow up with a specialist as your situation is fact dependant. We make our recipes as healthy as we can use what we know about substitutions. If you have ideas on how we can make it healthier let us know in the comments section below, please.

Nutrition