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    You are in: Home / Recipes / Thai Curry Penne with Ginger -Tomato Chutney Recipe
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    Thai Curry Penne with Ginger -Tomato Chutney

    1/1 Photo of Thai Curry Penne with Ginger -Tomato Chutney

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    GinnyP's Note:

    This recipe is from Ponti Seafood Grill in Seattle. I was thrilled to find it at Epicurious, because since my husband needs gluten-free, I can make this favorite at home using the right ingredients. I didn't change a thing on this recipe, but we like ours hot! Time includes time for the chutney.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in heavy, large skillet over medium-high heat.
    2. 2
      Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
    3. 3
      Stir in curry powder.
    4. 4
      Add Marsala.
    5. 5
      Boil until liquid is slightly reduced, about 2 minutes.
    6. 6
      Add stock, fish sauce, and curry paste.
    7. 7
      Simmer until liquid is slightly reduced, about 5 minutes.
    8. 8
      Add coconut milk; simmer until slightly thickened, about 3 minutes.
    9. 9
      Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
    10. 10
      Drain well.
    11. 11
      Return pasta to pot.
    12. 12
      Pour sauce over pasta.
    13. 13
      Stir in crabmeat.
    14. 14
      Season to taste with salt and pepper.
    15. 15
      Transfer pasta to large bowl.
    16. 16
      Sprinkle with basil.
    17. 17
      Serve with chutney.

    Ratings & Reviews:

    • on June 06, 2008

      55

      This is OUTSTANDING! It was a little spicy, the way we like it. If I was making it for company, I might cut down on the curry paste or use "mild" curry powder (I used "medium") I used prawns instead of crab. I used chicken broth from a carton, so I combined 3/4 cup white wine (instead of marsala) and 1 1/2 cups of chicken broth. I poached the prawns in this liquid, then removed them and reduced the liquid to 1 1/2 cups. I think this added an extra dimension to the sauce. From reviews on Epicurious I decided to thicken the sauce by adding a couple of tablespoons of flour to the butter (except I used corn oil), onion, and apple mixture to make a roux before I added the wine/broth mixture. The ginger-tomato curry I made just as stated and I wouldn't change a thing about it except perhaps to double the recipe because it was so sensational. I have never had a "condiment" with pasta, but this just added a really interesting and delicious touch. I love this recipe, I would have been really happy and impressed to have been served this is a fancy restaurant. Thanks so much for posting it Ginny, you have a real winner here.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2008

      55

      One of the members of my cooking and recipes meetup group made this recipe for our Asian themed party this past weekend, and I have to tell you it was scrumptious... Just enough heat to make it interesting but there was enough sweetness to make it truly sensational... Thanks so much for sharing this OUTSTANDING recipe with us Ginny! I'm in hope by bumping this up that more people will try it. It is a SENSATIONAL dish!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2011

      35

      Just made this for dinner. It's an okay, mild Thai-style curry, but I'm afraid the previous reviews might have raised my expectations too much to be really blown away by it. It's quite sweet with just a hint of heat from the red curry paste. The chutney is completely necessary. I just wouldn't have enough flavor without it. After tasting, I ended up adding some kaffir lime leaves and a little tom yum kha paste to punch it up a little. This actually makes quite a bit of sauce. I doubled the recipe so I could cover a pound of pasta, but it would have been enough as written - unless you like your pasta swimming, that is.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Thai Curry Penne with Ginger -Tomato Chutney

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 568.1
     
    Calories from Fat 237
    41%
    Total Fat 26.3 g
    40%
    Saturated Fat 20.1 g
    100%
    Cholesterol 40.8 mg
    13%
    Sodium 862.8 mg
    35%
    Total Carbohydrate 63.4 g
    21%
    Dietary Fiber 8.7 g
    34%
    Sugars 8.8 g
    35%
    Protein 18.9 g
    37%

    The following items or measurements are not included:

    Thai red curry paste

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