*  Exported from  MasterCook  *

                             Thai Curry Penne

Recipe By     : Chef Alvin Benuya, Ponti Seafood Grill, Seattle
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           whipping cream
     1/2  cup           unsweetened cocomut milk
   1      tablespoon    Thai Curry Base (see below) -- heaping
   2      ounces        crab meat
   4      ounces        penne rigate -- cooked
   1      tablespoon    tomato chut
                        broiled scallops
                        fresh basil -- cut in thin strips

                        THAI CURRY BASE
   1      tablespoon    unsalted butter
     1/3  cup           onion -- chopped
     1/2  teaspoon      garlic -- chopped
   3      teaspoons     mild curry powder
     1/3  cup           Marsala wine
   1                    Granny Smith apple -- peel, core, chop
   1      cup           chicken stock
                        salt and freshly ground pepper
     1/4  cup           fish sauce (Nuoc Mam)
   4 1/2  teaspoons     Thai red curry paste

                        TOMATO CHUTNEY
     1/2  cup           rice wine vinegar
   2      teaspoons     ginger -- grated
     1/4  cup           brown sugar -- packed
                        juice of 1/2 lemon
   1      28oz 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 ove
r high heat until thickened and about one-half of original volume.  Add the cra
bmeat 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 saut
e, stirring occasionally, until the onions are soft.  Add the Marsala, stir wel
l and reduce by one-half.  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. (Makes about one cup, or 10 tablespoo
ns.

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

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