Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         tablespoons   butter -- 1/4 stick
1         cup           onion -- chopped
1         large         granny smith apple peeled, cut into 1/2" cubes
3         cloves        garlic -- minced
2         teaspoons     curry powder
1/2       cup           marsala wine -- dry
1         cup           nonfat chicken broth
2         teaspoons     fish sauce -- nam pla
1         teaspoon      thai red curry paste
1 1/2     cups          coconut milk -- unsweetened
1/2       pound         penne pasta
1/2       pound         crabmeat -- flaked
3         cups          ginger tomato chutney

Preparation:

Melt butter. Add onion, apple and garlic; saute until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Add stock, fish sauce and curry paste. Boil until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes. Meanwhile cook pasta. Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large blow. Sprinkle with basil. Serve with chutney.