Thai Curry Penne With Ginger Tomato Chutney Food

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GINGER-TOMATO CHUTNEY



Ginger-Tomato Chutney image

Categories     Condiment/Spread     Ginger     Tomato     Quick & Easy     Vegan     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1/4 cup rice vinegar
1/4 cup golden brown sugar
1 tablespoon minced peeled fresh ginger
1 14 1/2-ounce can diced tomatoes in juice
1 cinnamon stick

Steps:

  • Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY



Thai Curry Penne with Ginger -Tomato Chutney image

This recipe is from Ponti Seafood Grill in Seattle. I was thrilled to find it at Epicurious, because since my husband needs gluten-free, I can make this favorite at home using the right ingredients. I didn't change a thing on this recipe, but we like ours hot! Time includes time for the chutney.

Provided by GinnyP

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped onion
1 large granny smith apple, peeled and cored,and cut into 1/2 inch pieces
3 cloves garlic, minced
2 teaspoons curry powder
1/2 cup dry marsala
1 cup chicken stock
2 teaspoons fish sauce
1 teaspoon Thai red curry paste
1 1/2 cups canned unsweetened coconut milk
1/2 lb penne pasta
1/2 lb crabmeat, flaked
3 tablespoons chopped fresh basil
ginger-tomato chutney (can be made ahead; see separate recipe)

Steps:

  • Melt butter in heavy, large skillet over medium-high heat.
  • Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
  • Stir in curry powder.
  • Add Marsala.
  • Boil until liquid is slightly reduced, about 2 minutes.
  • Add stock, fish sauce, and curry paste.
  • Simmer until liquid is slightly reduced, about 5 minutes.
  • Add coconut milk; simmer until slightly thickened, about 3 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
  • Drain well.
  • Return pasta to pot.
  • Pour sauce over pasta.
  • Stir in crabmeat.
  • Season to taste with salt and pepper.
  • Transfer pasta to large bowl.
  • Sprinkle with basil.
  • Serve with chutney.

GINGER-TOMATO CHUTNEY



Ginger-Tomato Chutney image

Make and share this Ginger-Tomato Chutney recipe from Food.com.

Provided by GinnyP

Categories     Chutneys

Time 28m

Yield 1 cup

Number Of Ingredients 5

1/4 cup rice vinegar
1/4 cup golden brown sugar
1 tablespoon minced peeled fresh ginger
1 (14 1/2 ounce) can diced tomatoes with juice
1 cinnamon stick

Steps:

  • Combine vinegar, brown sugar, and ginger in a small saucepan.
  • Stir over medium heat until sugar dissolves.
  • Add tomatoes with juices and cinnamon.
  • Bring mixture to a boil.
  • Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
  • Discard cinnamon.
  • Note: Chutney can be prepared 2 days ahead.
  • Cover and refrigerate.
  • Rewarm over low heat or bring to room temperature before using.

Nutrition Facts : Calories 212.4, Fat 0.6, SaturatedFat 0.1, Sodium 598.8, Carbohydrate 53.1, Fiber 4.2, Sugar 45.1, Protein 3.4

THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY



Thai Curry Penne with Ginger-Tomato Chutney image

Categories     Ginger     Pasta     Tomato     Appetizer     Crab     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

2 tablespoons butter
1 cup chopped onion
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch pieces
3 garlic cloves, minced
2 teaspoons curry powder
1/2 cup dry Marsala
1 cup chicken stock or canned low-salt chicken broth
2 teaspoons fish sauce*
1 teaspoon Thai red curry paste*
1 1/2 cups canned unsweetened coconut milk*
1/2 pound penne pasta
1/2 pound crabmeat, flaked
3 tablespoons chopped fresh basil
Ginger-Tomato Chutney
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot.
  • Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.

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