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