Thai Curry Penne

Name: Thai Curry Penne
Cook time: P1H
Total time: P2H
Yield: 6
Cuisine: Indian
Ingredients: heavy whipping cream; coconut milk; crab meat; pasta, penne; scallops; basil; butter, unsalted; onions; garlic; curry powder; marsala wine; apples, granny smith; chicken broth; salt and black pepper; fish sauce; red curry paste; rice vinegar; ginger; brown sugar; lemon juice; tomatoes; cloves; cinnamon sticks; salt and black pepper

Submitted by MEMEJO

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

CUP HEAVY WHIPPING CREAM

CUP COCONUT MILK
unsweetened

OUNCES CRAB MEAT

OUNCES PASTA, PENNE
cooked *

X SCALLOPS
broiled *

X BASIL
fresh, cut in thin strips *

Thai curry base use 1 tbsp for recipe

TABLESPOON BUTTER, UNSALTED

⅓

CUP ONIONS
chopped

TEASPOON GARLIC
chopped

TEASPOONS CURRY POWDER

⅓

CUP MARSALA WINE *

EACH GRANNY SMITH APPLES
peel, core, chop

CUP CHICKEN BROTH

X SALT AND BLACK PEPPER *

CUP FISH SAUCE *

4 ½

TEASPOONS RED CURRY PASTE *

Tomato chutney use 1 tbsp for recipe

CUP RICE VINEGAR

TEASPOONS GINGER
grated

CUP BROWN SUGAR
packed *

EACH LEMON JUICE

OUNCES TOMATOES
pear, in juice, drain, chopped

WHOLE CLOVES *

EACH CINNAMON STICKS *

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.