Thai recipes

Thai Curry Penne With Ginger-Tomato Chutney

Course : Thai
Serves: 4

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Ingredients:

2 tablespoons butter 1/4 stick

1 cup onion chopped

1 large granny smith apple peeled, cut into 1/2 inch cubes

3 cloves garlic minced

2 teaspoons curry powder

1/2 cup marsala wine dry

1 cup nonfat chicken broth

2 teaspoons fish sauce nam pla

1 teaspoon thai red curry paste

1 1/2 cups coconut milk unsweetened

1/2 pound penne pasta

1/2 pound crabmeat flaked

3 cups ginger tomato chutney

Preparation / Directions:

Melt butter. Add onion, apple and garlic; saute until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Add stock, fish sauce and curry paste. Boil until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes. Meanwhile cook pasta. Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large blow. Sprinkle with basil. Serve with chutney.

Thai Curry Penne With Ginger-Tomato Chutney

Ingredients:

Preparation / Directions:

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