THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY

Thai Curry Penne with Ginger-Tomato Chutney image

Yield Serves 4

Number Of Ingredients 15

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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
Ginger-Tomato Chutney
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

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.
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.
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.