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Thai Curry Penne With Ginger-Tomato Chutney

Here's how you make Thai Curry Penne With Ginger-Tomato Chutney
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  • Servings: 4
  • Prep: 25m
  • Cook: 65m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 tablespoons butter
  • 1 cup chopped yellow 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 red wine (Marsala wine)
  • 1 cup chicken stock
  • 2 teaspoons fish sauce
  • 1 teaspoon red curry paste (Thai)
  • 1 1/2 cups unsweetened coconut milk (canned)
  • 1/2 pound dry penne pasta
  • 1/2 pound crabmeat (flaked)
  • 3 tablespoons fresh basil, chopped
  • Ginger-Tomato Chutney (can be made ahead; See separate recipe here)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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