Thai Curry Penne with Ginger-Tomato Chutney - Restaurant Association of Nova Scotia

Ingredients

• 2 tablespoons (1/4 stick) 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