Re: [CH] correction

Charles Demas (demas@sunspot.tiac.net)
Thu, 11 Feb 1999 22:16:37 -0500 (EST)

Somehow 13# (pounds???) of crabmeat seems a bit much.  :-)


Chuck Demas
Needham, Mass.


On Thu, 11 Feb 1999 Shantihhh@aol.com wrote:

> Dear Brent I am not sure what happened, but here is the recipe again.  I
> double checked and all the ingredients are there this time.  Sorry for any
> confushion.
> 
> It really is a wonderful dish, do try it.
> 
> Mary-Anne
> Ponti Thai Curry Penne
> 
> 
> Tomato Chutney
> 1/2 cup rice vinegar
> 1 tsp grated fresh ginger
> 1/4 cup brown sugar
> 2 tsp. fresh lemon juice
> 1 16 can of pear tomatoes, drained and chopped  fresh is best!
> 1 stick of cinnamon
> 
> Curry
> 1 tab butter
> 2 tsp chopped fresh garlic
> 1/4 cup diced onion
> 1 large Granny Smith apple cored and diced
> 1 tab good non bitter curry powder
> 1/4 tsp white pepper to taste
> 1 cup Marsala
> 1 cup chicken broth
> 1 to 2 tabs red curry paste
> 1 tab Fish Sauce (I like 3 crabs, but Tiporas is ok)
> 1 cup coconut milk (canned is ok use Chaokoh)
> 1 cup whipping cream
> 1# penne cooked ala dente w/splash of olive oil
> 13# fresh crab meat
> Garnish w/chopped fresh Basil (Thai if available)
> 
> 1.)  To prepare the chutney:
> Combine the vinegar, ginger, brown sugar, and lemon juice.  Simmer 5 minutes.
> Add tomatoes 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, apple, curry, 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, 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.
> 
> 

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