Thai Curry Penne With Ginger-Tomato Chutney

By á-170456

Ingredients

• 2 tablespoons butter - (1/4 stick)
• 1 cup chopped onion
• 1 large Granny Smith apple peeled, cored, and cut into 1/2" pieces
• 3 garlic cloves minced
• 2 teaspoons curry powder
• 1/2 cup dry Marsala
• 1 cup chicken stock (or canned low-salt chicken broth)
• 2 teaspoons fish sauce see * Note
• 1 teaspoon Thai red curry paste see * Note
• 1 1/2 cups canned unsweetened coconut milk see * Note
• 1/2 pound penne pasta
• 1/2 pound crabmeat flaked
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons chopped fresh basil
• Ginger-Tomato Chutney (see recipe)

Details

Servings 4

Preparation

Step 1

* 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; sauté 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.