Thai Curry Penne Pasta
Ken Myer
A fantastic main dish pasta recipe from Chef Alvin Benuya of Ponti’s Restaurant in Seattle. This will feed 3 as an entree or 6 as a first course.
ingredients
Curry Sauce- 1 tbsp. Butter
- 2 tsp. Chopped fresh garlic
- 1 lg. Granny Smith apple cored
- 1 tbsp. Curry powder
- 1/4 tsp. White pepper to taste
- 1 c Marsala
- 1 c Chicken Broth
- 2 tbsp. Red curry paste (canned or tubbed)
- 1 tbsp. Fish sauce
- 1 c Coconut milk
- 1 c Whipping cream
- 1 1b.Penne pasta cooked al dente
- 1/3 lb. Fresh crab meat
- 1/2 c Rice vinegar
- 1 .tsp. Grated Fresh Ginger
- 1/4 c Brown sugar
- 2 tsp. Fresh lemon juice
- 1 Can (16 oz) Pear tomatoes (chopped)
- 1 Stick cinnamon
- Chopped fresh basil
directions
- 1
To prepare the chutney combine the vinegar, ginger, brown sugar, and lemon juice. Simmer 5 minutes. Add tomatoes, chiles and cinnamon. Simmer 30 minutes stirring from time to time. Remove from heat---set aside.
- 2
To prepare the curry: In a large sauce pan combine the butter, garlic, onion, and pepper. Saute over high heat until the onions are soft.
- 3
Add the Marsala to the apple-onion mixture and reduce by half. Add the chicken broth, curry paste, chiles and fish sauce; simmer 10 minutes. Let cool and blend to a puree in the food processor.
- 4
Transfer back to sauce pan and add the coconut milk and cream. Cook until thickened--about 10 minutes.
- 5
Drain the pasta.
- 6
Divide pasta in bowls, ladle curry sauce over pasta, portion crab meat (quickly heated in microwave) over the top, add 2-3 tbsp of the prepared tomatoe chutney on top, and then sprinkle with chopped basil.
Source: Ken
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