Thai Curry Penne with Ginger -Tomato Chutney

READY IN: 1hr 5mins
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 Paja9203

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.

Ingredients Nutrition


  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.

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