Ingredients for Thai Curry Penne With Ginger Tomato Chutney
- Butter
- Onion
- Granny Smith Apple
- 2 cloves minced garlic
- Curry Powder
- Dry Marsala
- Chicken Stock
- Fish Sauce
- Thai Red Curry Paste
- Unsweetened Coconut Milk
- 1 pound gluten-free penne pasta
- Crabmeat
- Fresh Basil
- Chutney
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How to Make Thai Curry Penne With Ginger Tomato Chutney
- **Make the Ginger Tomato Chutney:**
- Combine 1 cup chopped tomatoes, 1/4 cup finely chopped ginger, 2 cloves minced garlic, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon salt in a small saucepan.
- Bring to a simmer over medium heat and cook for 15-20 minutes, or until thickened, stirring occasionally.
- Set aside to cool.
- **Prepare the Pasta:**
- Cook 1 pound gluten-free penne pasta according to package directions. Drain and set aside.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1 tablespoon green curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Stir in 1 (14-ounce) can full-fat coconut milk, 1/2 cup chicken broth (or vegetable broth for vegetarian option), 1/4 cup chopped cilantro, and 1/4 cup chopped peanuts (optional).
- Bring to a simmer and cook for 5 minutes, or until slightly thickened.
- Add cooked pasta to the skillet and toss to coat.
- Stir in 1/2 cup of the prepared ginger tomato chutney (add more to taste).
- Serve immediately, garnished with extra cilantro and peanuts (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
35g
Fat
100g
Carbs
21g
