Thai Curry Penne with Ginger -Tomato Chutney |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is from Ponti Seafood Grill in Seattle. I was thrilled to find it at Epicurious, because since my husband needs gluten-free, I can make this favorite at home using the right ingredients. I didn't change a thing on this recipe, but we like ours hot! Time includes time for the chutney. Ingredients:
2 tablespoons butter |
1 cup chopped onion |
1 large granny smith apple, peeled and cored,and cut into 1/2 inch pieces |
3 cloves garlic, minced |
2 teaspoons curry powder |
1/2 cup dry marsala |
1 cup chicken stock |
2 teaspoons fish sauce |
1 teaspoon thai red curry paste |
1 1/2 cups canned unsweetened coconut milk |
1/2 lb penne pasta |
1/2 lb crabmeat, flaked |
3 tablespoons chopped fresh basil |
ginger-tomato chutney (can be made ahead; see separate recipe) |
Directions:
1. Melt butter in heavy, large skillet over medium-high heat.
2. Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
3. Stir in curry powder.
4. Add Marsala.
5. Boil until liquid is slightly reduced, about 2 minutes.
6. Add stock, fish sauce, and curry paste.
7. Simmer until liquid is slightly reduced, about 5 minutes.
8. Add coconut milk; simmer until slightly thickened, about 3 minutes.
9. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
10. Drain well.
11. Return pasta to pot.
12. Pour sauce over pasta.
13. Stir in crabmeat.
14. Season to taste with salt and pepper.
15. Transfer pasta to large bowl.
16. Sprinkle with basil.
17. Serve with chutney.
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