Cooking Index - Cooking Recipes & IdeasThai Curry Penne With Ginger-Tomato Chutney Recipe - Cooking Index

Thai Curry Penne With Ginger-Tomato Chutney

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlButter - (1/4 stick)
1 cup 62g / 2.2ozChopped onion
1 cup 237mlGranny Smith apple - peeled, cored, (large)
  And cut into 1/2" pieces
3   Garlic cloves - minced
2 teaspoons 10mlCurry powder
1/2 cup 118mlDry Marsala
1 cup 237mlChicken stock
  = (or canned low-salt chicken broth)
2 teaspoons 10mlFish sauce - see * Note
1 teaspoon 5mlThai red curry paste - see * Note
1 1/2 cups 355mlCanned unsweetened coconut milk - see * Note
1/2 lb 227g / 8ozPenne pasta
1/2 lb 227g / 8ozCrabmeat - flaked
  Salt - to taste
  Freshly-ground black pepper - to taste
3 tablespoons 45mlChopped fresh basil
  Ginger-Tomato Chutney - (see recipe)

Recipe Instructions

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

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.

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.

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.

This recipe yields 4 servings.

Source:
Bon Appetit, March 1999

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