Recipe information
Yield
Serves 4
Ingredients
2 tablespoons butter
1 cup chopped onion
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch pieces
3 garlic cloves, minced
2 teaspoons curry powder
1/2 cup dry Marsala
1 cup chicken stock or canned low-salt chicken broth
2 teaspoons fish sauce*
1 teaspoon Thai red curry paste*
1 1/2 cups canned unsweetened coconut milk*
1/2 pound penne pasta
1/2 pound crabmeat, flaked
3 tablespoons chopped fresh basil
*Available at Asian markets and in the Asian foods section of many supermarkets.
Preparation
Step 1
Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot.
Step 3
Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.
