TOMATO CHUTNEY half cup rice wine vinegar 2 teaspoons ginger -grated quarter cup brown sugar -packed juice of half lemon 1 28oz can pear tomatoes in juice -drain and chopped 2 whole cloves 1 cinnamon stick salt and freshly ground pepper In a saucepan combine the cream, coconut milk, and Thai curry base; reduce ove r high heat until thickened and about one-half of original volume. Add the cra bmeat and cooked penne and toss well. Place the pasta on a plate, and top with tomato chutney, broiled scallops and basil.
THAI CURRY BASE In a saute pan melt the butter, add the onion, garlic and curry powder and saut e, stirring occasionally, until the onions are soft. Add the Marsala, stir wel l and reduce by one-half. Add the apples and stock, salt and pepper; bring to a boil and simmer 45 minutes. Puree and cool. Stir in the fish sauce and Thai red curry paste, mix well and set aside. (Makes about one cup, or 10 tablespoo ns.
TOMATO CHUTNEY In a saucepan combine the rice vinegar, ginger, brown sugar and lemon juice; si mmer for 5 minutes. Add the tomatoes, cloves and cinnamon stick; season with s alt and pepper. Simmer for 30 minutes, cool, remove cloves and cinnamon stick and set aside.