THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY
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.
Provided by GinnyP
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
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Twitchy Scene
[email protected]This recipe is amazing! Thank you for sharing it!
sara aldossary
[email protected]Can I freeze this dish?
Young Spender
[email protected]How long can I store the leftovers of this dish?
Sadam Baloch
[email protected]I'm allergic to peanuts. Can I substitute another type of nut in the chutney?
Jack Truax
[email protected]I'm not a big fan of Thai food, but I'm always willing to try new things.
Alabi Olamilekan
[email protected]This recipe seems a bit complicated. I'm not sure if I have the skills to pull it off.
M. “596 b105 c Morshed” Morshed
[email protected]I'm not sure about the combination of Thai curry and ginger-tomato chutney, but I'm willing to try it.
Lethabo Tompa
[email protected]This recipe sounds so flavorful. I love the combination of Thai curry and ginger-tomato chutney.
Rowland Precious
[email protected]I'm definitely going to make this for my next dinner party.
Eiam Hasan
[email protected]This dish looks amazing! I can't wait to try it.
DewalalkumarDewalalkumar DewalalkumarDewalalkumar
[email protected]Yum!
Martin Mulnix
[email protected]This recipe is a keeper! I'll definitely be making it again.
Salman fasrshi
[email protected]The chutney was delicious, but I found that it overpowered the other flavors in the dish. I'll probably use less of it next time.
Ali Thanks
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. Next time, I'll use less curry paste.
Sovit Karmacharya
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The chutney really helped to tone down the heat.
Prasant Shikarmi
[email protected]This recipe is a great way to use up leftover chicken or shrimp. It's also a great vegetarian option if you omit the meat.
Njabulo Zwane
[email protected]The combination of flavors in this dish is amazing. The creamy coconut milk and spicy curry paste are perfectly balanced by the sweet and tangy chutney.
Jackson Lebarleiya
[email protected]I love how easy this recipe is to follow. Even as a beginner cook, I was able to make a delicious and impressive dish.
Allen Fitzpatrick
[email protected]This Thai curry penne was a hit with my family! The ginger-tomato chutney added a unique and flavorful twist to the classic dish.