Recipe - Thai Curry Penne

One half cup Whipping cream
One half cup Unsweetened cocomut milk
1 tablespoon Thai Curry Base (see
below); heaping
2 ounce Crab meat
4 ounce Penne rigate; cooked
1 tablespoon Tomato chut
Broiled scallops
Fresh basil; cut in thin
strips

THAI CURRY BASE
1 tablespoon Unsalted butter
1/3 cup Onion; chopped
One half teaspoon Garlic; chopped
3 teaspoon Mild curry powder
1/3 cup Marsala wine
1 Granny Smith apple; peel,
core, chop
1 cup Chicken stock
Salt and freshly ground
pepper
One fourth cup Fish sauce (Nuoc Mam)
4 One half teaspoon Thai red curry paste

TOMATO CHUTNEY
One half cup Rice wine vinegar
2 teaspoon Ginger; grated
One fourth cup Brown sugar; packed
Juice of One half lemon
1 28oz can pear tomatoes in
juice; drain and chopped
2 Whole cloves
1 Cinnamon stick
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 onehalf 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 onehalf. 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 EATL Digest 04 Sep 96

Date: Wed, 4 Sep 1996 20:04:41 0700

From: "bridget1@earthlink.net" bridget1@EARTHLINK.NET