A Two Minute Video—Monday Food & Wine Pairings

Randy’s Thai Red Curry Soup w/ Chicken


1 teaspoon vegetable oil
2 tablespoons grated ginger
1 large onion , sliced
6 teaspoons Thai red curry paste
3 tablespoons fish or soy sauce
6 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk , well-shaken (variation: lite coconut milk)
1 tablespoon light brown sugar
1/2 pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1 pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces
3 tablespoons fresh lime juice from 2 to 3 limes
3 potatoes cut into small pieces
6 ounces cashews
4 tablespoons cilantro (not chopped)

1. Heat oil in large saucepan over medium heat until just shimmering. Add ginger and curry paste; cook, stirring frequently, until just softened, 1 minute. Stir in 1/2 cup of the chicken broth and stir until the red curry paste dissolves; Stir in remaining broth , fish sauce and brown sugar. Add the potatoes and onions and bring to simmer over high heat and cook partially covered for 15 minutes.

2. Return pan to medium-high heat. Stir in the coconut milk and chicken and bring to simmer and cook 5 minutes or until chicken is cooked. Reduce heat to medium and add cashews, then add mushrooms and cook until just tender, 2 to 3 minutes. Stir in the lime juice and season with salt. Sprinkle the bowls of soup with cilantro before serving and serve over minute rice.

3. Enjoy.

2008 Smoking Loon Viognier $9.99 (Widely available)

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7 Responses to “A Two Minute Video—Monday Food & Wine Pairings”

  1. Love it, love it, love it. It’s like you were reading my mind. I wondered what kind of food you eat and what you drink. I thought you were people who could live like God in France that is why I wondered what you eat and drink. Every evening my dad put wine on the table before diner. His family made wine. Not anymore. I LOVE cooking so I will try the recipe.

    It made me smile when you pronounced the wine. It doesn’t matter. You did get the wine didn’t you? That’s the main thing.

    • @Ani, You make ME smile, Ani. Enjoy!!

      • @Randy Elrod, I have to correct something here. I wrote as if my dad puts wine on the table still but that’s not true. Well not on earth.I believe he does drink wine in heaven probably with my mum who loved wine and my brother. But he was more a beerdrinker. But wine was definitely very important. And in our family if somebody stays for dinner and my cousins (in France of course) find out you are not used to drinking wine they say you have to get used to it. Really. But I don’t only want to drink wine. I don’t like all wine. I also like Southern Comfort. Yummmmmmm. And cocktails. Yummmm. And liquors. Yummmm. It’s not good writing about this stuff. It’s too early to think about them. yummie yummie.

        Oh by the way, I did try to arrange the payment by pushing the button Pay Now on that page but a message came back that there was an error and had to go back to you. So I don’t know how to do this.

  2. I pretty much dig anything Thai-spiced, so I’m JAZZED about the recipe – thanks for sharing! This looks beyond yummy, but also pretty easy to make . . .

  3. Randy, would you mind telling us how many servings this recipe makes? That way, I can know how much to prepare for our family. Thanks!

  4. This looks fantastic – I think the pairings are super-helpful, look forward to more!

Created by Randy Elrod

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