Thai Curry Penne

• 1/2 cup heavy whipping cream
• 1/2 cup coconut milk unsweetened
• 2 ounces crab meat
• 4 ounces pasta, penne cooked
• 1 x scallops broiled
• 1 x basil fresh, cut in thin strips
• 1 tablespoon butter, unsalted
• 13 cup onions chopped
• 1/2 teaspoon garlic chopped
• 3 teaspoons curry powder
• 13 cup marsala wine
• 1 each apples, granny smith peel, core, chop
• 1 cup chicken broth
• 1 x salt and black pepper
• 1/4 cup fish sauce
• 4 1/2 teaspoons red curry paste
• 1/2 cup rice vinegar
• 2 teaspoons ginger grated
• 1/4 cup brown sugar packed
• 1/2 each lemon juice
• 28 ounces tomatoes pear, in juice, drain, chopped
• 2 whole cloves
• 1 each cinnamon sticks
• 1 x salt and black pepper

1. In a saucepan combine the cream, coconut milk, and Thai curry base; reduce over high heat until thickened and about one-half of original volume.
2. Add the crabmeat and cooked penne and toss well.
3. Place the pasta on a plate, and top with tomato chutney, broiled scallops and basil.
4. THAI CURRY BASE In a saute pan melt the butter, add the onion, garlic and curry powder and saute, stirring occasionally, until the onions are soft.
5. Add the Marsala, stir well and reduce by one-half.
6. Add the apples and stock, salt and pepper; bring to a boil and simmer 45 minutes.
7. Puree and cool.
8. Stir in the fish sauce and Thai red curry paste, mix well and set aside.
9. (Makes about one cup, or 10 tablespoons.
10. TOMATO CHUTNEY In a saucepan combine the rice vinegar, ginger, brown sugar and lemon juice; simmer for 5 minutes.
11. Add the tomatoes, cloves and cinnamon stick; season with salt and pepper.
12. Simmer for 30 minutes, cool, remove cloves and cinnamon stick and set aside.

heavy whipping cream, coconut milk, crab meat, pasta, basil, butter, onions, garlic, curry powder, marsala wine, apples, chicken broth, salt, fish sauce, red curry, rice vinegar, ginger grated, brown sugar, lemon juice, tomatoes, cloves, cinnamon sticks, salt

Taken from recipeland.com/recipe/v/thai-curry-penne-47657 (may not work)