Re: [CH] correction
Charles Demas (demas@sunspot.tiac.net)
Thu, 11 Feb 1999 22:16:37 -0500 (EST)
Somehow 13# (pounds???) of crabmeat seems a bit much. :-)
Chuck Demas
Needham, Mass.
On Thu, 11 Feb 1999 Shantihhh@aol.com wrote:
> 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.
>
>
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