Thai Curry Penne With Ginger -Tomato Chutney Recipe

Name: Thai Curry Penne With Ginger -Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Melt butter in heavy, large skillet over medium-high heat.
2
Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
3
Stir in curry powder.
4
Add Marsala.
5
Boil until liquid is slightly reduced, about 2 minutes.
6
Add stock, fish sauce, and curry paste.
7
Simmer until liquid is slightly reduced, about 5 minutes.
8
Add coconut milk; simmer until slightly thickened, about 3 minutes.
9
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
10
Drain well.
11
Return pasta to pot.
12
Pour sauce over pasta.
13
Stir in crabmeat.
14
Season to taste with salt and pepper.
15
Transfer pasta to large bowl.
16
Sprinkle with basil.
17
Serve with chutney.

458

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 14 ingredients. The key ingredients include: 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, and more.

Yes, Thai Curry Penne With Ginger -Tomato Chutney 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 With Ginger -Tomato Chutney

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