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.
