Thai Curry Penne With Ginger Tomato Chutney Recipes

THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY

Thai Curry Penne with Ginger -Tomato Chutney image

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! Time includes time for the chutney.

Provided by GinnyP

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 cup chopped 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 marsala
1 cup chicken stock
2 teaspoons fish sauce
1 teaspoon Thai red curry paste
1 1/2 cups canned unsweetened coconut milk
1/2 lb penne pasta
1/2 lb crabmeat, flaked
3 tablespoons chopped fresh basil
ginger-tomato chutney (can be made ahead; see separate recipe)

Steps:

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 chutney.

THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY

Thai Curry Penne with Ginger-Tomato Chutney image

Categories Ginger Pasta Tomato Appetizer Crab Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 cup chopped onion
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch pieces
3 garlic cloves, minced
2 teaspoons curry powder
1/2 cup dry Marsala
1 cup chicken stock or canned low-salt chicken broth
2 teaspoons fish sauce*
1 teaspoon Thai red curry paste*
1 1/2 cups canned unsweetened coconut milk*
1/2 pound penne pasta
1/2 pound crabmeat, flaked
3 tablespoons chopped fresh basil
Ginger-Tomato Chutney
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté 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 chutney.

GINGER-TOMATO CHUTNEY

Ginger-Tomato Chutney image

Categories Condiment/Spread Ginger Tomato Quick & Easy Vegan Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup rice vinegar
1/4 cup golden brown sugar
1 tablespoon minced peeled fresh ginger
1 14 1/2-ounce can diced tomatoes in juice
1 cinnamon stick

Steps:

Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

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