Thai Curry Penne Recipe

Name: Thai Curry Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup heavy whipping cream; 1/2 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; 1 tablespoon butter, unsalted; ⅓ cup onions chopped; 1/2 teaspoon garlic chopped; 3 teaspoons curry powder; ⅓ cup marsala wine; 1 each apples, granny smith peel, core, chop; 1 cup chicken broth; 1 x salt and black pepper; 1/4 cup fish sauce; 4 1/2 teaspoons red curry paste; 1/2 cup rice vinegar; 2 teaspoons ginger grated; 1/4 cup brown sugar packed; 1/2 each lemon juice; 28 ounces tomatoes pear, in juice, drain, chopped; 2 whole cloves; 1 each cinnamon sticks; 1 x salt and black pepper

Servings: persons

1/2 cup heavy whipping cream
1/2 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
1 tablespoon butter, unsalted
⅓ cup onions chopped
1/2 teaspoon garlic chopped
3 teaspoons curry powder
⅓ cup marsala wine
1 each apples, granny smith peel, core, chop
1 cup chicken broth
1 x salt and black pepper
1/4 cup fish sauce
4 1/2 teaspoons red curry paste
1/2 cup rice vinegar
2 teaspoons ginger grated
1/4 cup brown sugar packed
1/2 each lemon juice
28 ounces tomatoes pear, in juice, drain, chopped
2 whole cloves
1 each cinnamon sticks
1 x salt and black pepper

1
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.
2
Add the crabmeat and cooked penne and toss well.
3
Place the pasta on a plate, and top with tomato chutney, broiled scallops and basil.
4
THAI CURRY BASE In a saute pan melt the butter, add the onion, garlic and curry powder and saute, stirring occasionally, until the onions are soft.
5
Add the Marsala, stir well and reduce by one-half.
6
Add the apples and stock, salt and pepper; bring to a boil and simmer 45 minutes.
7
Puree and cool.
8
Stir in the fish sauce and Thai red curry paste, mix well and set aside.
9
(Makes about one cup, or 10 tablespoons.
10
TOMATO CHUTNEY In a saucepan combine the rice vinegar, ginger, brown sugar and lemon juice; simmer for 5 minutes.
11
Add the tomatoes, cloves and cinnamon stick; season with salt and pepper.
12
Simmer for 30 minutes, cool, remove cloves and cinnamon stick and set aside.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup heavy whipping cream, 1/2 cup coconut milk unsweetened, 2 ounces crab meat, 4 ounces pasta, penne cooked, and more.

Yes, Thai Curry Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry Penne

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