Recipe - Ponti Thai Curry Penne

TOMATO CHUTNEY
One half cup Rice vinegar
1 teaspoon Grated fresh ginger
One fourth cup Brown sugar
2 teaspoon Fresh lemon juice
1 cn (16 oz) of pear tomatoes;
drained and chopped fresh
is best!
1 Stick of cinnamon
2 Thai Birds dry or fresh
whole; (up to 6)

CURRY
1 tablespoon Butter
2 teaspoon Chopped fresh garlic
1 lg Granny Smith apple cored and
minced
1 tablespoon Good non bitter curry powder
One fourth teaspoon White pepper to taste
1 cup Marsala
1 cup Chicken broth
2 tablespoon Red curry paste; (Maesri
brand is good)
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 pound Penne cooked ala dente
w/splash of olive oil
1/3 pound Fresh crab meat

GARNISH
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 heatset 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 appleonion 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 thickenedabout 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 CHILEHEADS DIGEST by Shantihhh@aol.com on Feb 11, 1999,
converted by MM_Buster v2.0l.