Thai Curry Penne

24 ingredients
12 steps

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
  • 13 cup onions chopped
  • 1/2 teaspoon garlic chopped
  • 3 teaspoons curry powder
  • 13 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

Directions

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

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