Red Curry, Ham & Corn Chowder

click here to go to my YouTube video of this recipe.

Recipe Created by:  Miriam Borys

Servings: 4

Ingredients:

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.

Procedure:

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'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com

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

Recipe by: Graeme Moorhouse (click here to go to the video of this recipe staring Chef Graeme)

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

Graeme is my brother-in-law who is a fabulous cook who lives in Edmonton with my sister Patti. Thanks for this recipe Graeme.  It is a winner.

Presented By: Miriam 

Servings: 2

Ingredients:

1 semi- thawed chicken breast - thinly sliced (Graeme advises that chicken is easier to slice thin if it is almost frozen… or slightly thawed

3  tbsp. oil

1 onion - diced small

1 tbsp. flour
2 - 4 tbsp. red curry paste (add more if you desire more heat)
1 can coconut milk or cream

2 tsps. each brown sugar, fish sauce, lime juice (fresh lime juice if available)

2-3 kaffir leaves (lime leaves) if not available use fresh lime juice

1/4  cup peanut butter

1cup basmati rice

1-2 bags spinach 

Method:

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 large frying pan heat up oil. Add diced onion and sauté until transparent. 

Add flour and continue to sauté.

Add curry paste and blend into onions. Add 1/8 cup of the  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) and remaining coconut milk.

Bring to a boil.

Add chicken breast slices to the coconut milk mixture. Stir well.

Bring up to the boil again 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 as follows: (I cook more than is needed for dinner so I have left overs)

1 cup basmati rice

1 cup water

1 cup coconut milk (this is optional but it sure makes the rice tasty)

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.

Place the fresh spinach in a pot and wilt by bringing a small amount of water to the boil with the lid on.  Drain off water. 

To plate this delicious dinner:

Add 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 in front of the Pink Palace, that was our home for 2 years after we sold our home in Lynn Valley.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com

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 @ mlborys@telus.net