Instructions: 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.

1.) To prepare the chutney:
Combine the vinegar, ginger, brown sugar, and lemon juice. Simmer 5 minutes.

Add tomatoes, chiles and cinnamon. Simmer 30 minutes stirring from time to time.

Remove from heat-set aside.

2.) To prepare the curry: In a large sauce pan combine the butter, garlic, onion, and pepper. Saute over high heat until the onions are soft.

3.) Add the Marsala to the apple-onion mixture and reduce by half. Add the chicken broth, curry paste, chiles and fish sauce; simmer 10 minutes. Let cool and blend to a puree in the food processor.

4.) Transfer back to sauce pan and add the coconut milk and cream. Cool until thickened-about 10 minutes.

5.) Drain the pasta and combine with the crabmeat and sauce. Divide onto plates and top with tomato chutney and fresh basil.

This will feed 3 as an entree. 6 as 1st course

I suggest using canned or 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 that may not be available outside California and the canned or tub works just fine.

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