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Thai Curry Penne With Ginger-Tomato Chutney

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter - (1/4 stick)

  2. 1 cup 62g / 2 1/5oz Chopped onion

  3. 1 cup 237ml Granny Smith apple - peeled, cored, (large)

  4. And cut into 1/2" pieces

  5. 3 Garlic cloves - minced

  6. 2 teaspoons 10ml Curry powder

  7. 1/2 cup 118ml Dry Marsala

  8. 1 cup 237ml Chicken stock

  9. (or canned low-salt chicken broth)

  10. 2 teaspoons 10ml Fish sauce - seeNote

  11. 1 teaspoon 5ml Thai red curry paste - seeNote

  12. 1 1/2 cups 355ml Canned unsweetened coconut milk - seeNote

  13. 1/2 lb 227g / 8oz Penne pasta

  14. 1/2 lb 227g / 8oz Crabmeat - flaked

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

  17. 3 tablespoons 45ml Chopped fresh basil

  18. Ginger-Tomato Chutney - (see recipe)

Instructions Jump to Ingredients ↑

  1. * Note: Available at Asian markets and in the Asian foods section of many supermarkets.

  2. Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; saute until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes.

  3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot.

  4. Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with Ginger-Tomato Chutney.

  5. This recipe yields 4 servings.

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