Best 2 Thai Curry Penne With Ginger Tomato Chutney Recipes

Embark on a culinary adventure to the heart of Thailand with our tantalizing Thai Curry Penne with Ginger-Tomato Chutney. This delectable dish seamlessly blends the vibrant flavors of Southeast Asia with the comforting goodness of Italian pasta. Succulent chicken or tofu is simmered in a rich, aromatic red curry sauce, infused with fragrant spices and the warmth of ginger. The penne pasta, cooked to al dente perfection, absorbs the flavorful sauce, creating a harmonious union of textures. As a delightful accompaniment, a zesty Ginger-Tomato Chutney is prepared, combining the tangy sweetness of tomatoes with the invigorating kick of ginger. This vibrant condiment adds a refreshing contrast to the creamy curry, elevating the dish to a symphony of flavors. Indulge in this culinary fusion, where the exotic allure of Thailand meets the rustic charm of Italy, resulting in a dish that will transport your taste buds to a world of culinary delight.

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THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY

Thai Curry Penne with Ginger -Tomato Chutney image

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

Ingredients

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)

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.

GINGER-TOMATO CHUTNEY

Ginger-Tomato Chutney image

Categories Condiment/Spread Ginger Tomato Quick & Easy Vegan Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup rice vinegar
1/4 cup golden brown sugar
1 tablespoon minced peeled fresh ginger
1 14 1/2-ounce can diced tomatoes in juice
1 cinnamon stick

Steps:

Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

Tips:

Mise en place: Before you start cooking, gather and measure all of your ingredients and equipment. This will help you stay organized and ensure that you have everything you need.
Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
Don't overcrowd the pan: When cooking the penne, be sure to not overcrowd the pan. This will prevent the pasta from cooking evenly.
Cook the pasta al dente: Al dente pasta is pasta that is cooked just until it is tender, but still has a slight bite to it. This is the ideal texture for pasta dishes.
Use a good quality curry paste: The curry paste is what gives this dish its flavor, so be sure to use a good quality paste. Look for a paste that is made with fresh ingredients and has a deep, rich flavor.
Adjust the spice level to your liking: This recipe is moderately spicy, but you can adjust the spice level to your liking by adding more or less curry paste. If you are not sure how spicy the curry paste is, start with a small amount and add more to taste.
Serve with your favorite toppings: This dish can be served with a variety of toppings, such as chopped cilantro, green onions, or peanuts. You can also serve it with a dollop of yogurt or sour cream.

Conclusion:

Thai Curry Penne with Ginger Tomato Chutney is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of flavors in this dish is amazing, and the ginger tomato chutney adds a nice sweetness and acidity. This dish is sure to please everyone at your table.