| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Dairy | Thai | 1 | servings | |
INGREDIENTS
| 1/2 | c | Rice vinegar |
| 1 | ts | Grated fresh ginger |
| 1/4 | c | Brown sugar |
| 2 | ts | Fresh lemon juice |
| 1 | cn | (16 oz) of pear tomatoes; drained and chopped fresh is best! |
| 1 | Stick of cinnamon | |
| 2 | Thai Birds dry or fresh whole; (up to 6) | |
| 1 | tb | Butter |
| 2 | ts | Chopped fresh garlic |
| 1 | lg | Granny Smith apple cored and diced |
| 1 | tb | Good non bitter curry powder |
| 1/4 | ts | White pepper to taste |
| 1 | c | Marsala |
| 1 | c | Chicken broth |
| 2 | tb | Red curry paste; (Maesri brand is good) |
| Chopped fresh Thai Birds to your heat level; optional | ||
| 1 | tb | Fish Sauce; (I like 3 crabs, but Tiporas is ok) |
| 1 | c | Coconut milk; (canned is ok use Chaokoh) |
| 1 | c | Whipping cream |
| 1 | lb | Penne cooked ala dente w/splash of olive oil |
| 1/3 | lb | Fresh crab meat |
| Chopped fresh Basil; (Thai if available) |
INSTRUCTIONS
TOMATO CHUTNEY CURRY GARNISH This recipe is simply wonderful. Try it and you will love it. It may sound a little different and it is! I managed to get this recipe from the Chef at the Ponti Restaurant in Seattle and it is a favorite. 1.) To prepare the chutney: Combine the vinegar, ginger, brown sugar, and lemon juice. Simmer 5 minutes. Add tomatoes, chiles and cinnamon. Simmer 30 minutes stirring from time to time. Remove from heat---set aside. 2.) To prepare the curry: In a large sauce pan combine the butter, garlic, onion, and pepper. Saute over high heat until the onions are soft. 3.) Add the Marsala to the apple-onion mixture and reduce by half. Add the chicken broth, curry paste, chiles and fish sauce; simmer 10 minutes. Let cool and blend to a puree in the food processor. 4.) Transfer back to sauce pan and add the coconut milk and cream. Cool until thickened--about 10 minutes. 5.) Drain the pasta and combine with the crabmeat and sauce. Divide onto plates and top with tomato chutney and fresh basil. This will feed 3 as an entree. 6 as 1st course I suggest using canned or tubbed red curry paste. If you want to make your own I can supply a very good recipe, but it takes some extra time and ingredients that may not be available outside California and the canned or tub works just fine. Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Feb 11, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“He who angers you, controls you!”