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Ingredients

• 1/2 c. Whipping cream
• 1/2 c. Unsweetened cocomut lowfat milk
• 1 Tbsp. Thai Curry Base (see below), heaping
• 2 ounce Crab meat
• 4 ounce Penne rigate, cooked
• 1 Tbsp. Tomato chut
•     Broiled scallops
•     Fresh basil, cut in thin strips
• 1 Tbsp. Unsalted butter
• 1/3 c. Onion, minced
• 1/2 tsp Garlic, minced
• 3 tsp Mild curry pwdr
• 1/3 c. Marsala wine
• 1 x Granny Smith apple, peel, core, chop
• 1 c. Chicken stock
•     Salt and freshly grnd pepper
• 1/4 c. Fish sauce (Nuoc Mam)
• 4 1/2 tsp Thai red curry paste
• 1/2 c. Rice wine vinegar
• 2 tsp Ginger, grated
• 1/4 c. Brown sugar, packed
•     Juice of 1/2 lemon
• 1 x 28oz can pear tomatoes in juice, drain and minced
• 2 whl cloves
• 1 x Cinnamon stick
•     Salt and freshly grnd pepper

Description

In A Saucepan Combine The Cream, Coconut Lowfat Milk, And Thai Curry Base; Reduce Over High Heat Till Thickened And About One-half Of Original Volume. Add In The Crabmeat And…

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