Thai Curry Penne with Tomato-Ginger Chutney on BakeSpace.com

Ingredients

• 1 cup wine - for the cook
• 2 Tablespoons butter
• 1 cup chopped onion
• 3 cloves of minced garlic
• 1 large green apple (peeled, cored, cut into 1/2” pieces)
• 2 teaspoons curry
• 1/2 cup dry Marsala
• 1 cup chicken broth
• 2 teaspoons fish sauce
• 1 teaspoon red curry paste (or to taste- this is what gives it a bite)
• 1 cup unsweetened coconut milk
• 1 cup heavy cream
• Chiffonade of fresh basil
• 1/2 pound crab meat (optional)
• 1 pound Penne pasta
• TOMATO-GINGER CHUTNEY
• 1 cup wine – for the cook
• 1/2 cup rice vinegar
• 1/2 cup brown sugar
• 2-14 1/2 oz cans diced tomatoes (lightly drained)
• 2 Tablespoons minced ginger
• 2 cinnamon sticks
• 2 teaspoons lemon juice