Thai Curry Penne With Ginger-Tomato Chutney

Recipe Ingredients

2 tablespoons	30ml	Butter - (1/4 stick)
1 cup	62g / 2.2oz	Chopped onion
1 cup	237ml	Granny Smith apple - peeled, cored, (large)
		And cut into 1/2" pieces
3		Garlic cloves - minced
2 teaspoons	10ml	Curry powder
1/2 cup	118ml	Dry Marsala
1 cup	237ml	Chicken stock
		= (or canned low-salt chicken broth)
2 teaspoons	10ml	Fish sauce - see * Note
1 teaspoon	5ml	Thai red curry paste - see * Note
1 1/2 cups	355ml	Canned unsweetened coconut milk - see * Note
1/2 lb	227g / 8oz	Penne pasta
1/2 lb	227g / 8oz	Crabmeat - flaked
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Chopped 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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