PONTI THAI CURRY PENNE PASTA RECIPE with CRAB

Crab Recipes — By gulfscapes magazine on April 8, 2008 at 4:56 pm

Thai Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal – hot (spicy), sour, sweet, salty and bitter (optional).

Thai food can be broken down into four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.

Thai cuisine has been greatly influenced by the cuisine of its neighboring and nearby countries, especially India, China, Malaysia, and Laos.

PONTI THAI CURRY PENNE PASTA RECIPE with CRAB

Part one
4 TBLS butter
4 tsp chopped garlic
1 cup diced onion
4 large granny smith apples cored and diced
8 tsp curry powder
salt and pepper

Part two
4 cups Marsala
4 cups chicken broth
12 tsp Thai red curry paste
8 tsp Thai fish sauce
4 cups coconut milk
4 cups whipping cream
2 pounds penne pasta
1 pound Dungeness crab meat (lump meat works best, check for bones)
2 cups tomato chutney
fresh basil (lots) washed, dried and cut without bruising for the garnish

Combine the first six ingredients in a medium saucepan and sauté over high heat until onions are soft.

Add the Marsala to the apple and onion mixture and reduce to half volume. Add chicken broth, curry paste and fish sauce; simmer for 10 minutes. Allow mixture to cool and blend until very fine in a food processor or blender.

Cook pasta according to package directions. Drain and set aside. Heat coconut milk, cream and the curry mixture and cook until thick. Toss the crabmeat and pasta into the sauce to coat. Divide onto plates and top with the tomato chutney and fresh chopped basil.

Ingredients for Tomato Chutney

2 cups rice wine vinegar
4 tsp grated ginger
1 cup brown sugar
8 tsp lemon juice
4 1 pound cans pear tomatoes, drained and chopped
4 cinnamon sticks

Directions

Combine vinegar, ginger, brown sugar and lemon juice and simmer for 5 minutes. Add chopped tomatoes and cinnamon sticks. Simmer for additional 30 minutes.