*  Exported from  MasterCook  *

                             Thai Curry Penne

Recipe By     : Chef Alvin Benuya, Ponti Seafood Grill, Seattle
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Whipping cream
     1/2  c             Unsweetened cocomut milk
   1      tb            Thai Curry Base -- heaping
   2      oz            Crab meat
   4      oz            Penne rigate -- cooked
   1      tb            Tomato chut
                        Scallops -- broiled
                        Fresh basil -- cut in thin
                        - strips
                        Thai Curry Base:
   1      tb            Unsalted butter
     1/3  c             Onion -- chopped
     1/2  ts            Garlic -- chopped
   3      ts            Mild curry powder
     1/3  c             Marsala wine
   1                    Granny Smith apple -- peel,
                        - core, chop
   1      c             Chicken stock
                        Salt and freshly ground pepper
     1/4  c             Fish sauce (Nuoc Mam)
   4 1/2  ts            Thai red curry paste
                        Tomato Chutney:
     1/2  c             Rice wine vinegar
   2      ts            Ginger -- grated
     1/4  c             Brown sugar -- packed
     1/2                Lemon -- juice of
  28      oz            Can pear tomatoes in juice --
                        - drain and chopped
   2                    Whole cloves
   1                    Cinnamon stick
                        Salt and freshly ground pepper

In a saucepan combine the cream, coconut milk, and Thai curry base;
reduce over high heat until thickened and about one-half of original
volume. Add the crabmeat and cooked penne and toss well. Place the
pasta on a plate, and top with tomato chutney, broiled scallops and
basil.

Thai Curry Base:

In a saute pan melt the butter, add the onion, garlic, and curry
powder, and saute, stirring occasionally, until the onions are soft.
Add the Marsala, stir well and reduce by 1/2. Add the apples and
stock, salt, and pepper; bring to a boil and simmer 45 minutes.
Puree and cool. Stir in the fish sauce and Thai red curry paste, mix
well and set aside.

Yield: 1 Cup

Tomato Chutney:

In a saucepan combine the rice vinegar, ginger, brown sugar, and
lemon juice; simmer for 5 minutes. Add the tomatoes, cloves and
cinnamon stick; season with salt and pepper. Simmer for 30 minutes,
cool, remove cloves and cinnamon stick and set aside.


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