Thai Curry Penne
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
coconut milk
unsweetened |
|
| 2 | ounces |
crab meat
|
|
| 4 | ounces |
pasta, penne
cooked |
*
|
| 1 | x |
scallops
broiled |
*
|
| 1 | x |
basil
fresh, cut in thin strips |
*
|
| Thai curry base use 1 tbsp for recipe | |||
| 1 | tablespoon |
butter, unsalted
|
|
| ⅓ | cup |
onions
chopped |
|
| ½ | teaspoon |
garlic
chopped |
|
| 3 | teaspoons |
curry powder
|
|
| ⅓ | cup |
marsala wine
|
*
|
| 1 | each |
Granny Smith apples
peel, core, chop |
|
| 1 | cup |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
fish sauce
|
*
|
| 4 ½ | teaspoons |
red curry paste
|
*
|
| Tomato chutney use 1 tbsp for recipe | |||
| ½ | cup |
rice vinegar
|
|
| 2 | teaspoons |
ginger
grated |
|
| ¼ | cup |
brown sugar
packed |
*
|
| ½ | each |
lemon juice
|
|
| 28 | ounces |
tomatoes
pear, in juice, drain, chopped |
|
| 2 | whole |
cloves
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
coconut milk
unsweetened |
|
| 57.8 | ml/g |
crab meat
|
|
| 115.6 | ml/g |
pasta, penne
cooked |
*
|
| 1 | x |
scallops
broiled |
*
|
| 1 | x |
basil
fresh, cut in thin strips |
*
|
| Thai curry base use 1 tbsp for recipe | |||
| 15 | ml |
butter, unsalted
|
|
| 79 | ml |
onions
chopped |
|
| 2.5 | ml |
garlic
chopped |
|
| 15 | ml |
curry powder
|
|
| 79 | ml |
marsala wine
|
*
|
| 1 | each |
Granny Smith apples
peel, core, chop |
|
| 237 | ml |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
fish sauce
|
*
|
| 23 | ml |
red curry paste
|
*
|
| Tomato chutney use 1 tbsp for recipe | |||
| 118 | ml |
rice vinegar
|
|
| 1E+1 | ml |
ginger
grated |
|
| 59 | ml |
brown sugar
packed |
*
|
| 0.5 | each |
lemon juice
|
|
| 809.2 | ml/g |
tomatoes
pear, in juice, drain, chopped |
|
| 2 | whole |
cloves
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
In a saucepan combine the cream, coconut milk, and Thai curry base; reduce over high heat until thickened and about one-half of original volume. Add the crabmeat and cooked penne and toss well. Place the pasta on a plate, and top with tomato chutney, broiled scallops and basil.
THAI CURRY BASE In a sauté pan melt the butter, add the onion, garlic and curry powder and sauté, stirring occasionally, until the onions are soft. Add the Marsala, stir well and reduce by one-half. Add the apples and stock, salt and pepper; bring to a boil and simmer 45 minutes. Purée and cool. Stir in the fish sauce and Thai red curry paste, mix well and set aside. (Makes about one cup, or 10 tablespoons.
TOMATO CHUTNEY In a saucepan combine the rice vinegar, ginger, brown sugar and lemon juice; simmer for 5 minutes. Add the tomatoes, cloves and cinnamon stick; season with salt and pepper. Simmer for 30 minutes, cool, remove cloves and cinnamon stick and set aside.
