| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Dairy | Thai | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Rice vinegar |
| 1 | t | Grated fresh ginger |
| 1/4 | c | Brown sugar |
| 2 | t | Fresh lemon juice |
| 1 | 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 | T | Butter |
| 2 | t | Chopped fresh garlic |
| 1 | Granny Smith apple cored and | |
| diced | ||
| 1 | T | Good non bitter curry powder |
| 1/4 | t | White pepper to taste |
| 1 | c | Marsala |
| 1 | c | Chicken broth |
| 2 | T | Red curry paste, Maesri |
| brand is good | ||
| Chopped fresh Thai Birds to | ||
| your heat level optional | ||
| 1 | T | 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
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1368
Calories From Fat: 784
Total Fat: 101.1g
Cholesterol: 356.6mg
Sodium: 863.7mg
Potassium: 1560.2mg
Carbohydrates: 119.3g
Fiber: 1.7g
Sugar: 54.7g
Protein: 10.7g