Thai curry penne

Yield: 1 Servings

Measure Ingredient
½ cup Whipping cream
½ cup Unsweetened cocomut milk
1 tablespoon Thai Curry Base (see below); heaping
2 ounces Crab meat
4 ounces Penne rigate; cooked
1 tablespoon Tomato chut
\N \N Broiled scallops
\N \N Fresh basil; cut in thin strips
1 tablespoon Unsalted butter
⅓ cup Onion; chopped
½ teaspoon Garlic; chopped
3 teaspoons Mild curry powder
⅓ cup Marsala wine
1 \N Granny Smith apple; peel, core, chop
1 cup Chicken stock
\N \N Salt and freshly ground pepper
¼ cup Fish sauce (Nuoc Mam)
4½ teaspoon Thai red curry paste
½ cup Rice wine vinegar
2 teaspoons Ginger; grated
¼ cup Brown sugar; packed
\N \N Juice of 1/2 lemon
1 \N 28oz can pear tomatoes in juice; drain and chopped
2 \N Whole cloves
1 \N Cinnamon stick
\N \N Salt and freshly ground pepper



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@..." <bridget1@...>

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