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Receta Ponti Thai Curry Penne
by Global Cookbook

Ponti Thai Curry Penne
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Ingredientes

  • 1/2 c. Rice vinegar
  • 1 tsp Grated fresh ginger
  • 1/4 c. Brown sugar
  • 2 tsp Fresh lemon juice
  • 1 can (16 ounce) of pear tomatoes, liquid removed and minced fresh is best!
  • 1 stk of cinnamon
  • 2 x Thai Birds dry or possibly fresh whole, (up to 6)
  • 1 Tbsp. Butter
  • 2 tsp Minced fresh garlic
  • 1 lrg Granny Smith apple cored and diced
  • 1 Tbsp. Good non bitter curry pwdr
  • 1/4 tsp White pepper to taste
  • 1 c. Marsala
  • 1 c. Chicken broth
  • 2 Tbsp. Red curry paste, (Maesri brand is good)
  •     Minced fresh Thai Birds to your heat level, optional
  • 1 Tbsp. Fish Sauce, (I like 3 crabs, but Tiporas is ok)
  • 1 c. Coconut lowfat milk, (canned is ok use Chaokoh)
  • 1 c. Whipping cream
  • 1 lb Penne cooked ala dente w/splash of extra virgin olive oil
  • 1/3 lb Fresh crab meat
  •     Minced fresh Basil, (Thai if available)

Direcciones

  1. This recipe is simply wonderful. Try it and you will love it. It may sound a little different and it is! I managed to get this recipe from the Chef at the Ponti Restaurant in Seattle and it is a favorite.
  2. 1.) To prepare the chutney:Combine the vinegar, ginger, brown sugar, and lemon juice. Simmer 5 min.
  3. Add in tomatoes, chiles and cinnamon. Simmer 30 min stirring from time to time.
  4. Remove from heat-set aside.
  5. 2.) To prepare the curry: In a large sauce pan combine the butter, garlic, onion, and pepper. Saute/fry over high heat till the onions are soft.
  6. 3.) Add in the Marsala to the apple-onion mix and reduce by half. Add in the chicken broth, curry paste, chiles and fish sauce; simmer 10 min. Let cold and blend to a puree in the food processor.
  7. 4.) Transfer back to sauce pan and add in the coconut lowfat milk and cream. Cold till thickened-about 10 min.
  8. 5.) Drain the pasta and combine with the crabmeat and sauce. Divide onto plates and top with tomato chutney and fresh basil.
  9. This will feed 3 as an entree. 6 as 1st course
  10. I suggest using canned or possibly tubbed red curry paste. If you want to make your own I can supply a very good recipe, but it takes some extra time and ingredients which may not be available outside California and the canned or possibly tub works just fine.