Ponti thai curry penne

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)




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.

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