Recipe for Thai Curry Penne with Ginger-Tomato Chutney 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl butter - (1/4 stick)
1 cup chopped onion
1 lrg Granny Smith apple peeled, cored,
and cut into 1/2" pieces
3 x garlic cloves minced
2 tsp curry powder
1/2 cup dry Marsala
1 cup chicken stock
(or canned low-salt chicken broth)
2 tsp fish sauce see * Note
1 tsp Thai red curry paste see * Note
1/2 cup canned unsweetened coconut milk see * Note
1/2 lb penne pasta
1/2 lb crabmeat flaked
Salt to taste
Freshly-ground black pepper to taste
3 tbl chopped fresh basil
Instructions:
Instructions: * Note: Available at Asian markets and in the Asian foods section of many supermarkets.

Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; saute 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 Ginger-Tomato Chutney.

This recipe yields 4 servings.

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