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  • Thai Curry Penne With Ginger Tomato Chutney

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    Thai Curry Penne With Ginger Tomato Chutney
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. butter - (1/4 stick)
    • 1 c. minced onion
    • 1 lrg Granny Smith apple peeled, cored,
    •     and cut into 1/2" pcs
    • 3 x garlic cloves chopped
    • 2 tsp curry pwdr
    • 1/2 c. dry Marsala
    • 1 c. chicken stock
    •     (or possibly canned low-salt chicken broth)
    • 2 tsp fish sauce see * Note
    • 1 tsp Thai red curry paste see * Note
    • 1 1/2 c. canned unsweetened coconut lowfat milk see * Note
    • 1/2 lb penne pasta
    • 1/2 lb crabmeat flaked
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 3 Tbsp. minced fresh basil
    •     Ginger-Tomato Chutney (see recipe)

    Directions

    1. * Note: Available at Asian markets and in the Asian foods section of many supermarkets.
    2. Heat butter in heavy large skillet over medium-high heat. Add in onion, apple and garlic; saute/fry till onion is soft, about 6 min. Stir in curry pwdr. Add in Marsala. Boil till liquid is slightly reduced, about 2 min. Add in stock, fish sauce and curry paste. Simmer till liquid is slightly reduced, about 5 min. Add in coconut lowfat milk. Simmer till slightly thickened, about 3 min.
    3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, till tender but still hard 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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