[CH] No Subject

Shantihhh@aol.com
Thu, 11 Feb 1999 14:39:02 EST 

Subject: Re: Ponti Thai Curry Penne



Fixed a favorite of ours the other night and thought my CH buddies might enjoy
making this.  You can zap as much chile as you want into this.  I use the Thai
Birds!

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.



Mary-Anne



Ponti Thai Curry Penne





Tomato Chutney

1/2 cup rice vinegar

1 tsp grated fresh ginger

1/4 cup brown sugar

2 tsp. fresh lemon juice

1 16 can of pear tomatoes, drained and chopped  fresh is best!

1 stick of cinnamon
2 to 6 Thai Birds dry or fresh whole



Curry

1 tab butter

2 tsp chopped fresh garlic

1 large Granny Smith apple cored and diced

1 tab good non bitter curry powder

1/4 tsp white pepper to taste

1 cup Marsala

1 cup chicken broth

 2 tabs red curry paste (Maesri brand is good)
*optional chopped fresh Thai Birds to your heat level

1 tab Fish Sauce (I like 3 crabs, but Tiporas is ok)

1 cup coconut milk (canned is ok use Chaokoh)

1 cup whipping cream

1# penne cooked ala dente w/splash of olive oil

1/3# fresh crab meat

Garnish w/chopped fresh Basil (Thai if available)



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.

Hope no one objects to my posting recipes from time to time, but I grow those
chiles to cook with and am always inventing!

Mary-Anne