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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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