Thai Curry Penne With Ginger Tomato Chutney Food
THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY
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
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.
THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY
Categories Ginger Pasta Tomato Appetizer Crab Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
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.
GINGER-TOMATO CHUTNEY
Categories Condiment/Spread Ginger Tomato Quick & Easy Vegan Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
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.)
GINGER-TOMATO CHUTNEY
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
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
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