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Ponti Thai Curry Penne

January 28, 2023

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) ---------------------------------------------- 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