- 2 tablespoons butter
- 1 cup chopped onion
- 1 large Granny Smith apple, peeled, cored, cut into 1/2-inch pieces
- 3 garlic cloves, minced
- 2 teaspoons curry powder
- 1/2 cup dry Marsala
- 1 cup chicken stock or canned low-salt chicken broth
- 2 teaspoons fish sauce
- 1 teaspoon Thai red curry paste
- 1 1/2 cups canned unsweetened coconut milk
- 1/2 pound penne pasta
- 1/2 pound crabmeat, flaked
- 3 tablespoons chopped fresh basil
- Ginger-Tomato Chutney
- 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; sauté 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 chutney.