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Thursday, 11 September 2014

Red Curry, Ham & Corn Chowder

Recipe Created by:  Miriam Borys

Servings: 4


3 tbsp. olive oil ( heat your pan first and then add the oil)
1 large onion
2 cups diced celery
1 tbsp. red curry paste (if you don’t want the heat from the curry use a mild yellow curry instead)
3 potatoes (medium size) - peeled & diced
1 1/2 cups diced cooked ham
2 corn cobs (corn removed from husks)
2 cups almond milk
2 cups water
2 tsp. chicken broth paste (not necessary but this does add to the full taste of this thick soup)
cracked pepper - to taste
sour cream - for garnish

hint: there seems to be enough salt in the ham that adding more salt distorts the taste of these delicious flavors.

Sauté onions in hot oil. Add celery, diced potatoes, and curry. Stir well until curry is well defused into vegetables and the onions are transparent (half cooked).
Add diced ham and continue to sauté.
Remove the corn from the cob and add to pot to sauté.
Continue to cook and add almond milk, water and chicken stock paste.
Cook for 15-20 minutes on medium heat. 
Serve hot with a large dollop of sour cream.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

Monday, 8 September 2014

Swimming Rama with Chicken (red curry paste chicken dish with peanut butter)

(how about a vegetarian switch up...please see below for the secret ingredient)

Graeme is my brother-in-law who is a fabulous cook and he with my sister Patti, live in Edmonton. 

Presented By: Miriam Borys

Servings: 2

1 semi- thawed chicken breast - thinly sliced (Graeme advises that chicken is easier to slice thin if it is almost frozen… or slightly thawed
1 tbsp. oil
2 tbsp. red curry paste (add more if you desire more heat)
1/2 can coconut milk
2 tsps. each brown sugar, fish sauce, lime juice (fresh lime juice if available)
2-3 kaffir leaves (lime leaves) 
1/2 cup peanut butter

1/2 cup basmati rice
1-2 bags wilted spinach 

Slice chicken breast into thin slices when still half frozen if possible. Graeme suggests that chicken is easier to cut when semi frozen.
Set aside to hold until thawed and the curry sauce is in the pan and simmering.

In a sauce pan heat up oil. Add curry paste and blend into the oil until blended. Add some coconut milk from the can to help blend the curry paste. Continue to stir until the curry paste is well blended.
Add brown sugar, fish sauce, lime juice and kaffir leaves (remember these leaves are for flavour only and not to eat).
Add chicken breast slices and 1/2 can of coconut milk. Stir well.
Bring to the boil and reduce heat to simmer and cook until chicken reaches the internal temperature of 170 degrees F.
Add peanut butter just before serving and blend well.

Meanwhile cook rice for 2 people as follows:
1/2 cup basmati rice
1/2 cup water
1/2 can coconut milk
Rinse rice well first in cold water and then add the rice, water and coconut milk. Bring to a full boil. Reduce heat to low, puts the lid on and cook for 20 minutes.
During the last 5 minutes of cooking the rice add the spinach to the top of the rice and steam. 

To plate this delicious dinner:
Add 1/2 of the cooked rice to a dinner plate first. Top with 1/2 of the wilted spinach.
Spoon a generous portion of Swimming Rama onto the rice and spinach. Enjoy!
Graeme enjoying his delicious Swimming Rama

Add caption
Graeme, Patti, Miriam and Carl on West Van sea wall infront of the Pink Palace

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

Vegetarian Switch Up
Forget about the chicken and instead add jumbo scallops to the curry sauce. Remember that scallops cook very quickly so add them at the end...they will need about 5 minutes in the hot curry sauce. I cooked this dish for my daughter Alexandra and my friend Martha and they can't wait to taste it again. Email me if you have any questions about this recipe @