Recipe by GinnyP
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.
Top Review by Paja
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.
- 2 tablespoons butter
- 1 cup chopped onion
- 1 large granny smith apple, peeled and cored,and cut into 1/2 inch pieces
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1⁄2 cup dry marsala
- 1 cup chicken stock
- 2 teaspoons fish sauce
- 1 teaspoon Thai red curry paste
- 1 1⁄2 cups canned unsweetened coconut milk
- 1⁄2 lb penne pasta
- 1⁄2 lb crabmeat, flaked
- 3 tablespoons chopped fresh basil
- ginger-tomato chutney (can be made ahead; see separate recipe)
Directions See How It's Made
- Melt butter in heavy, large skillet over medium-high heat.
- Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
- Stir in curry powder.
- Add Marsala.
- Boil until liquid is slightly reduced, about 2 minutes.
- Add stock, fish sauce, and curry paste.
- Simmer until liquid is slightly reduced, about 5 minutes.
- Add coconut milk; simmer until slightly thickened, about 3 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
- Drain well.
- Return pasta to pot.
- Pour sauce over pasta.
- Stir in crabmeat.
- Season to taste with salt and pepper.
- Transfer pasta to large bowl.
- Sprinkle with basil.
- Serve with chutney.