Best 3 Thai Curry Penne With Ginger Tomato Chutney Recipes

Prepare to tantalize your taste buds with an extraordinary fusion of Thai and Italian flavors in the delectable dish of Thai Curry Penne with Ginger Tomato Chutney. This culinary masterpiece combines the fragrant and spicy notes of Thai curry with the comforting richness of penne pasta, creating a symphony of textures and flavors. The perfect accompaniment to this dish is a tangy and aromatic Ginger Tomato Chutney, which adds a burst of freshness and a subtle hint of heat. Get ready to embark on a culinary journey that will transport you to the vibrant streets of Bangkok and the charming trattorias of Rome, all from the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY

Thai Curry Penne with Ginger -Tomato Chutney image

This recipe is from Ponti Seafood Grill in Seattle. I was thrilled to find it at Epicurious, because since my husband needs gluten-free, I can make this favorite at home using the right ingredients. I didn't change a thing on this recipe, but we like ours hot! Time includes time for the chutney.

Provided by GinnyP

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 cup chopped onion
1 large granny smith apple, peeled and cored,and cut into 1/2 inch pieces
3 cloves garlic, minced
2 teaspoons curry powder
1/2 cup dry marsala
1 cup chicken stock
2 teaspoons fish sauce
1 teaspoon Thai red curry paste
1 1/2 cups canned unsweetened coconut milk
1/2 lb penne pasta
1/2 lb crabmeat, flaked
3 tablespoons chopped fresh basil
ginger-tomato chutney (can be made ahead; see separate recipe)

Steps:

Melt butter in heavy, large skillet over medium-high heat.
Add onion, apple, and garlic; saute' 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.

THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY

Thai Curry Penne with Ginger-Tomato Chutney image

Categories Ginger Pasta Tomato Appetizer Crab Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 15

Ingredients

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.

Steps:

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.

GINGER-TOMATO CHUTNEY

Ginger-Tomato Chutney image

Categories Condiment/Spread Ginger Tomato Quick & Easy Vegan Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup rice vinegar
1/4 cup golden brown sugar
1 tablespoon minced peeled fresh ginger
1 14 1/2-ounce can diced tomatoes in juice
1 cinnamon stick

Steps:

Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

Tips for Making the Best Thai Curry Penne with Ginger Tomato Chutney

- Use a variety of vegetables to add flavor and texture to the dish. Some good options include bell peppers, carrots, zucchini, and broccoli. - Don't be afraid to adjust the spiciness of the curry to your liking. If you want a mild curry, use less chili paste. If you want a spicy curry, use more. - Serve the curry with your favorite toppings. Some good options include cilantro, lime wedges, and roasted peanuts. - For a vegan version of the curry, use vegetable broth instead of chicken broth and omit the fish sauce.

Conclusion

This Thai Curry Penne with Ginger Tomato Chutney is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give this one a try.