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Ingredientes
- 1/2 c. Whipping cream
- 1/2 c. Unsweetened cocomut lowfat milk
- 1 Tbsp. Thai Curry Base (see below), heaping
- 2 ounce Crab meat
- 4 ounce Penne rigate, cooked
- 1 Tbsp. Tomato chut
- Â Â Broiled scallops
- Â Â Fresh basil, cut in thin strips
- 1 Tbsp. Unsalted butter
- 1/3 c. Onion, minced
- 1/2 tsp Garlic, minced
- 3 tsp Mild curry pwdr
- 1/3 c. Marsala wine
- 1 x Granny Smith apple, peel, core, chop
- 1 c. Chicken stock
- Â Â Salt and freshly grnd pepper
- 1/4 c. Fish sauce (Nuoc Mam)
- 4Â 1/2 tsp Thai red curry paste
- 1/2 c. Rice wine vinegar
- 2 tsp Ginger, grated
- 1/4 c. Brown sugar, packed
- Â Â Juice of 1/2 lemon
- 1 x 28oz can pear tomatoes in juice, drain and minced
- 2 whl cloves
- 1 x Cinnamon stick
- Â Â Salt and freshly grnd pepper
Direcciones
- In a saucepan combine the cream, coconut lowfat milk, and Thai curry base; reduce over high heat till thickened and about one-half of original volume. Add in 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 saute/fry pan heat the butter, add in the onion, garlic and curry pwdr and saute/fry, stirring occasionally, till the onions are soft.
- Add in the Marsala, stir well and reduce by one-half. Add in the apples and stock, salt and pepper; bring to a boil and simmer 45 min. Puree and cold. Stir in the fish sauce and Thai red curry paste, mix well and set aside. (
- Makes about one c., or possibly 10 Tbsp..
- TOMATO CHUTNEY In a saucepan combine the rice vinegar, ginger, brown sugar and lemon juice; simmer for 5 min. Add in the tomatoes, cloves and cinnamon stick; season with salt and pepper. Simmer for 30 min, cold, remove cloves and cinnamon stick and set aside.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 944g | |
| Calories 920 | |
| Calories from Fat 317 | 34% |
| Total Fat 36.17g | 45% |
| Saturated Fat 21.62g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 6378mg | 266% |
| Potassium 1513mg | 43% |
| Total Carbs 108.26g | 29% |
| Dietary Fiber 9.2g | 31% |
| Sugars 85.04g | 57% |
| Protein 22.22g | 36% |
