| 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!”