Thai Curry Penne With Ginger Tomato Chutney Recipes

THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY

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

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 MUSSELS

Steps:

• Melt the butter in a large pot over medium heat.
• Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
• Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
• Simmer for just 4 minutes to blend the flavors.
• Add mussels.
• Cover and cook about 5 minutes until the mussels are opened.
• Remember to discard any mussels that are not opened!
• Place broth and mussels in soup bowls-- 6 first course or 4 main course.
• Serve with crusty bread to dunk in the delicious broth.

THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY

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.