Crab Curry Penne Pasta with Tomato Chutney
Amazingly tasty Thai influenced curry crab pasta with a tasty tomato chutney.
|Onion||1 Cup (16 tbs), chopped|
|Granny smith apple||1 Large|
|Garlic||3 Clove (15 gm), minced|
|Curry powder||2 Teaspoon|
|Marsala wine||1⁄2 Cup (8 tbs)|
|Chicken stock/Canned low-salt chicken broth||1 Cup (16 tbs)|
|Fish sauce||2 Teaspoon|
|Red curry paste||2 Teaspoon (Mae Ploy)|
|Canned unsweetened coconut milk||1 1⁄2 Cup (24 tbs) (Chaokoh Brand)|
|Whole wheat penne pasta||1⁄2 Pound|
|Canned crabmeat||1⁄2 Pound|
|Basil||3 Tablespoon, chopped|
Plate pasta on individual plates, garnish with chutney and basil sprigs.
Preparation Time:15 Minutes
Cook Time:15 Minutes
Ready In:30 Minutes
StoryI first ate this type of dish some 12 years ago in a Seattle restaurant, came home and duplicated it. Over the years I have played with the ingredients and it is a family favourite.
Crab Curry Penne Pasta With Tomato Chutney Recipe