Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Rice vinegar |
1 teaspoon | Grated fresh ginger |
¼ cup | Brown sugar |
2 teaspoons | Fresh lemon juice |
1 can | (16 oz) of pear tomatoes; drained and chopped fresh is best! |
1 \N | Stick of cinnamon |
2 \N | Thai Birds dry or fresh whole; (up to 6) |
1 tablespoon | Butter |
2 teaspoons | Chopped fresh garlic |
1 large | Granny Smith apple cored and diced |
1 tablespoon | Good non bitter curry powder |
¼ teaspoon | White pepper to taste |
1 cup | Marsala |
1 cup | Chicken broth |
2 tablespoons | Red curry paste; (Maesri brand is good) |
\N \N | Chopped fresh Thai Birds to your heat level; optional |
1 tablespoon | Fish Sauce; (I like 3 crabs, but Tiporas is ok) |
1 cup | Coconut milk; (canned is ok use Chaokoh) |
1 cup | Whipping cream |
1 pounds | Penne cooked ala dente w/splash of olive oil |
⅓ pounds | Fresh crab meat |
\N \N | Chopped fresh Basil; (Thai if available) |
TOMATO CHUTNEY
CURRY
GARNISH
This recipe is simply wonderful. Try it and you will love it. It may sound a little different and it is! I managed to get this recipe from the Chef at the Ponti Restaurant in Seattle and it is a favorite.
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. Cool until thickened--about 10 minutes.
5.) Drain the pasta and combine with the crabmeat and sauce. Divide onto plates and top with tomato chutney and fresh basil.
This will feed 3 as an entree. 6 as 1st course I suggest using canned or tubbed red curry paste. If you want to make your own I can supply a very good recipe, but it takes some extra time and ingredients that may not be available outside California and the canned or tub works just fine.
Posted to CHILE-HEADS DIGEST by Shantihhh@... on Feb 11, 1999, converted by MM_Buster v2.0l.