Thai Curry Penne with Ginger -Tomato Chutney

Total Time
1hr 5mins
Prep
25 mins
Cook
40 mins

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

Nutrition

Directions

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