Homemade Panang Chicken Curry

My boyfriend and I love curry; but I like Thai curry which is more coconut-ty, while he likes Indian curry, which is spicier. When we are both craving curry, we can never decide which type to eat. It is because of this predicament that I ventured to create a mixture that contains both of the characteristics of Thai and Indian curry. Even though this is my first time making it, my boyfriend and I both were pleasantly surprised how well it turned out. I didn't use heavy cream this time but I wish I did so the sauce would be more creamy, which is why I suggested using a milk/heavy cream blend. 

Ingredients:

-1 Tablespoon of Ginger (diced or grated)

-1 Teaspoon of Paprika

-1/2 Tablespoon of Cayenne Pepper

-2 Tablespoon of Panang Curry Powder (or which ever curry powder you can find)

-Sprinkle of Black Pepper

-1/2 Tablespoon of Salt

-1 Teaspoon of Sugar

-Pinch of Lime juice

-1/2 Cup Water

-1/2 Cup Milk & Heavy cream or half & half combined

-3 Medium sized Potatoes ( I used an organic potatoes blend, hence the purple/black potatoes)

-1 lb Chicken

-1 Onion

-2 Carrots

Directions:

• Sauté all the veggies together until onions are browned and potatoes are firm
• Combine paprika, cayenne pepper, black pepper, salt, sugar, toss it with the veggies for a couple minutes
• Put in the chicken and combine more!
• Pour in the water & milk and heavy cream mixture
• Simmer for around 20-25 minutes, add the pinch of lime juice and stir!

The Healthy Clam Chowder - Using Fresh Clams!

I am a sucker for chowders, especially clam chowder. I could drink a cup, oh, even a bowl of clam chowder every day from my favorite super market - central market, if I could. Despite my love for this delicious soup, I try not to get it as much because the one from the store is so fattening. After thoroughly researching all the clam chowder recipes out there, I kind of got a basic understanding of the key ingredients that are used to make it and most of recipes call for the use of heavy cream and tons of butter. So I decided to come up with my own! Beware, it takes some time to prepare and cook, but it is definitely worth it. I highly suggest fresh clams instead of the can ones, it really makes a big difference in the taste.

Ingredients:

1-2lbs fresh clams
3 strips of bacon (diced)
2 cloves of garlic (diced)
1 onion (diced)
2 1/2 sticks of carrot (sliced)
2 green onion (diced)
2-3 potatoes (diced)
1/3 cup of flour
6 tablespoon of butter
2 cups of milk
Salt, Pepper, Thyme, Oregano to taste






1. Put the clams into a pot with water (enough to cover the clams), boil until the clams open up, save about 2 cups of the juice. Diced the cooked clams.
2. In a pot, put 3 tablespoon of butter and cook the bacon until crispy. (I suggest putting the fire to medium so your pot doesn't burn at the bottom)
3. After the bacon is crispy, saute onions, potatoes and carrots for about 15 mins (til the onions are transparent). Sprinkle, salt, pepper, thyme, oregano.
4. Pour in the clam juice saved up from cooking the clam. Bring to a boil then reduce to simmer until the potatoes/carrots are tender. about 20-25 mins.
5. While the stock is cooking, in a separate pot, melt the remaining 3 tablespoon of butter, reduce the fire to low, and mix in the flour slowly and continuously for about 2 mins.
6. Scoop some of the stock and pour into the flour/butter mixture, once mixed, pour back into the stock and stir
7. Put in the milk and the cooked clams and bring to boil


Enjoy!
Annie