Thai Curry Penne With Ginger-Tomato Chutney
Recipe: #17534
February 23, 2015
Categories: Shellfish, Crab meat, Pasta, Penne, Thai, Entertaining, Fall/Autumn, Romantic Dinner, Summer, Sunday Dinner, Wine, Spicy, more
"Another recipe that I reviewed at another cooking site that was fabulous, that I want over here for easy access. It was originally posted by GinnyP who says 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! If you like it mild, just reduce the curry powder and Thai Curry Paste. Time includes time for the chutney. Here is my review: One of the members of my cooking and recipes meetup group made this recipe for our Asian themed party this past weekend, and I have to tell you it was scrumptious... Just enough heat to make it interesting but there was enough sweetness to make it truly sensational... Thanks so much for sharing this OUTSTANDING recipe with us Ginny! I'm in hope by bumping this up that more people will try it. It is a SENSATIONAL dish!!!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (267.1 g)
- Calories 363.3
- Total Fat - 10.5 g
- Saturated Fat - 5.7 g
- Cholesterol - 42.9 mg
- Sodium - 162.8 mg
- Total Carbohydrate - 58.7 g
- Dietary Fiber - 7.9 g
- Sugars - 9 g
- Protein - 9.6 g
- Calcium - 139.8 mg
- Iron - 1.5 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt butter in heavy, large skillet, over medium-high heat.
Step 2
Add onion, apple, and garlic. Saute until onion is soft, about 6 minutes.
Step 3
Stir in curry powder.
Step 4
Add Marsala wine. Boil until liquid is slightly reduced, about 2 minutes.
Step 5
Add stock, fish sauce, and curry paste. Simmer until liquid is slightly reduced, about 5 minutes.
Step 6
Add coconut milk. Simmer until slightly thickened, about 3 minutes.
Step 7
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
Step 8
Drain well. Return pasta to pot.
Step 9
Pour sauce over pasta.
Step 10
Stir in crabmeat.
Step 11
Season, to taste, with salt and pepper.
Step 12
Transfer pasta to large bowl.
Step 13
Sprinkle with basil.
Step 14
Serve with chutney.
Tips & Variations
No special items needed.
1 Reviews
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