Thai Curry Penne

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Thai Curry Penne Ingredients

1/2 c Whipping cream	1 Granny Smith apple; peel,
1/2 c Unsweetened cocomut milk	1 c Chicken stock
1 tb Thai Curry Base (see	Salt and freshly ground
2 oz Crab meat	1/4 c Fish sauce (Nuoc Mam)
4 oz Penne rigate; cooked	4 1/2 ts Thai red curry paste
1 tb Tomato chut	TOMATO CHUTNEY
Broiled scallops	1/2 c Rice wine vinegar
Fresh basil; cut in thin	2 ts Ginger; grated
THAI CURRY BASE	1/4 c Brown sugar; packed
1 tb Unsalted butter	Juice of 1/2 lemon
1/3 c Onion; chopped	1 28oz can pear tomatoes in
1/2 ts Garlic; chopped	2 Whole cloves
3 ts Mild curry powder	1 Cinnamon stick
1/3 c Marsala wine	Salt and freshly ground

Instructions for Thai Curry Penne

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 saute pan melt the butter, add the onion, garlic and curry powder and saute, 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. Puree 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. Posted to EAT-L Digest 04 Sep 96 Date: Wed, 4 Sep 1996 20:04:41 -0700 From: "bridget1@earthlink.net"

Main Ingredient: PastaCuisine: Uncategorized