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Ingredientes
- 2 Tbsp. butter - (1/4 stick)
- 1 c. minced onion
- 1 lrg Granny Smith apple peeled, cored,
- Â Â and cut into 1/2" pcs
- 3 x garlic cloves chopped
- 2 tsp curry pwdr
- 1/2 c. dry Marsala
- 1 c. chicken stock
- Â Â (or possibly canned low-salt chicken broth)
- 2 tsp fish sauce see * Note
- 1 tsp Thai red curry paste see * Note
- 1Â 1/2 c. canned unsweetened coconut lowfat milk see * Note
- 1/2 lb penne pasta
- 1/2 lb crabmeat flaked
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. minced fresh basil
- Â Â Ginger-Tomato Chutney (see recipe)
Direcciones
- * Note: Available at Asian markets and in the Asian foods section of many supermarkets.
- Heat butter in heavy large skillet over medium-high heat. Add in onion, apple and garlic; saute/fry till onion is soft, about 6 min. Stir in curry pwdr. Add in Marsala. Boil till liquid is slightly reduced, about 2 min. Add in stock, fish sauce and curry paste. Simmer till liquid is slightly reduced, about 5 min. Add in coconut lowfat milk. Simmer till slightly thickened, about 3 min.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, till tender but still hard 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 Ginger-Tomato Chutney.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 144 | 26% |
| Total Fat 16.81g | 21% |
| Saturated Fat 12.14g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 580mg | 24% |
| Potassium 664mg | 19% |
| Total Carbs 70.35g | 19% |
| Dietary Fiber 5.6g | 19% |
| Sugars 10.88g | 7% |
| Protein 21.74g | 35% |
