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, 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.

Servings: persons

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.

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.
9
Simmer until slightly thickened, about 3 minutes.
10
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
11
Drain well.
12
Return pasta to pot.
13
Pour sauce over pasta.
14
Stir in crabmeat.
15
Season to taste with salt and pepper.
16
Transfer pasta to large bowl.
17
Sprinkle with basil.
18
Serve with chutney.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 cup chopped onion, 1 large Granny Smith apple, peeled, cored, cut into 1/2-inch pieces, 3 garlic cloves, 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.

That's it — enjoy your meal!

Thai Curry Penne with Ginger-Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions