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Рецепт Thai Curry Penne
by Global Cookbook

Thai Curry Penne
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Ингредиенты

  • 1/2 c. Whipping cream
  • 1/2 c. Unsweetened cocomut lowfat milk
  • 1 Tbsp. Thai Curry Base (see below), heaping
  • 2 ounce Crab meat
  • 4 ounce Penne rigate, cooked
  • 1 Tbsp. Tomato chut
  •     Broiled scallops
  •     Fresh basil, cut in thin strips
  • 1 Tbsp. Unsalted butter
  • 1/3 c. Onion, minced
  • 1/2 tsp Garlic, minced
  • 3 tsp Mild curry pwdr
  • 1/3 c. Marsala wine
  • 1 x Granny Smith apple, peel, core, chop
  • 1 c. Chicken stock
  •     Salt and freshly grnd pepper
  • 1/4 c. Fish sauce (Nuoc Mam)
  • 4 1/2 tsp Thai red curry paste
  • 1/2 c. Rice wine vinegar
  • 2 tsp Ginger, grated
  • 1/4 c. Brown sugar, packed
  •     Juice of 1/2 lemon
  • 1 x 28oz can pear tomatoes in juice, drain and minced
  • 2 whl cloves
  • 1 x Cinnamon stick
  •     Salt and freshly grnd pepper

Инструкции

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