[CH] correction
Shantihhh@aol.com
Thu, 11 Feb 1999 20:29:59 EST
Dear Brent I am not sure what happened, but here is the recipe again. I
double checked and all the ingredients are there this time. Sorry for any
confushion.
It really is a wonderful dish, do try it.
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
Curry
1 tab butter
2 tsp chopped fresh garlic
1/4 cup diced onion
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
1 to 2 tabs red curry paste
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
13# 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 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, apple, curry, 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, 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.