Recipes
Thai Curry Penne With Ginger
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Ingredients
- 2 tbsp butter
- 1 cup onion chopped
- 1 inch apple peeled and cut into halfpieces
- 3 garlic cloves minced
- 2 tsp curry powder
- 1/2 cup dry Marsala
- 1 cup chicken stock
- 2 tsp fish sauce
- 1 tsp Thai red curry paste
- 1 1/2 cups coconut milk
- 1/2 pound penne pasta
- 1/2 pound crabmeat flaked
- 3 tbsp fresh basil chopped
- Ginger-tomato chutney
Ingredients
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Instructions
- Cook the pasta, drain and keep aside.
- Melt the butter and sauté the onions, apples and garlic for six minutes.
- Add the curry powder and Marsala and stir well.
- Boil for two minutes and then add the stock, fish sauce and curry paste.
- Reduce the flame to low and allow the curry to simmer for five minutes.
- Pour in the coconut milk and allow it to simmer for another three minutes.
- Take the sauce of the heat and pour over the pasta.
- Add the crabmeat and toss.
- Serve with the chutney.
- Enjoy!
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