A delightful fusion of Thai flavors and Italian pasta, this dish combines creamy coconut curry sauce with tender penne, topped with a tangy tomato-ginger chutney.
Melt the butter in a large skillet over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chopped onion, diced apple, and minced garlic to the skillet. Sauté until the onion becomes translucent.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the curry powder and cook for an additional minute to release its aroma.
Cooking the spices enhances their flavor.
Pour in the Marsala and let it boil until slightly reduced.
Scrape the bottom of the skillet to deglaze it.
Add the fish sauce and curry paste, stirring well to combine.
Adjust the amount of curry paste based on your spice preference.
Pour in the coconut milk and simmer until the sauce thickens slightly.
Stir occasionally to prevent the sauce from separating.
Cook the penne in a large pot of boiling salted water until al dente. Drain well.
Reserve some pasta water to adjust the sauce consistency if needed.
Combine the cooked pasta with the sauce in the skillet, mixing thoroughly.
Ensure the pasta is evenly coated with the sauce.
Transfer the pasta to a serving bowl, garnish with fresh basil, and serve with chutney on the side.
Serve immediately to enjoy the dish at its best.
Nutze unsere App für das beste Erlebnis
