Thai Curry Penne
Submitted by MEMEJO
Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis is not your weeknight pasta. This is the dish you make when you want jaws to drop.
Penne gets tossed in a velvety sauce of heavy cream and coconut milk infused with a homemade Thai curry base built from curry powder, Marsala wine, Granny Smith apple, red curry paste, and fish sauce.
Sweet crab meat folds into the pasta while broiled scallops perch on top.
The finishing touch is a warm tomato chutney simmered with ginger, brown sugar, rice vinegar, cloves, and cinnamon, plus ribbons of fresh basil.
Yes, there are three components. Yes, it’s worth every minute.
Pro Tips
- The curry base and tomato chutney can both be made a day ahead. In fact, they improve overnight as the flavors deepen.
- Reduce the cream and coconut milk mixture until it coats the back of a spoon. Too thin and the sauce slides right off the penne.
- You only need a tablespoon each of the curry base and chutney per serving, so the extras freeze well for future use.
- Broil the scallops separately and add them right at plating so they stay golden and firm on top.
Ingredients
Directions
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 sauté pan melt the butter, add the onion, garlic and curry powder and sauté, stirring occasionally, until the onions are soft. Add the Marsala, stir well and reduce by one-half. Add the apples and stock, salt and pepper; bring to a boil and simmer 45 minutes. Purée and cool. Stir in the fish sauce and Thai red curry paste, mix well and set aside. (Makes about one cup, or 10 tablespoons.
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.
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