| 1/2 | c | Whipping cream |
| 1/2 | c | Unsweetened cocomut milk |
| 1 | tb | Thai Curry Base (see below); heaping |
| 2 | oz | Crab meat |
| 4 | oz | Penne rigate; cooked |
| 1 | tb | Tomato chut |
| | Broiled scallops |
| | Fresh basil; cut in thin strips |
| | THAI CURRY BASE |
| 1 | tb | Unsalted butter |
| 1/3 | c | Onion; chopped |
| 1/2 | ts | Garlic; chopped |
| 3 | ts | Mild curry powder |
| 1/3 | c | Marsala wine |
| 1 | | Granny Smith apple; peel, core, chop |
| 1 | c | Chicken stock |
| | Salt and freshly ground pepper |
| 1/4 | c | Fish sauce (Nuoc Mam) |
| 4 1/2 | ts | Thai red curry paste |
| | TOMATO CHUTNEY |
| 1/2 | c | Rice wine vinegar |
| 2 | ts | Ginger; grated |
| 1/4 | c | Brown sugar; packed |
| | Juice of 1/2 lemon |
| 1 | | 28oz can pear tomatoes in juice; drain and chopped |
| 2 | | Whole cloves |
| 1 | | Cinnamon stick |
| | Salt and freshly ground pepper |
