Thai fettuccine primavera

Yield: 4 servings

Measure Ingredient
14 ounces Thai Coconut Milk *
2 tablespoons Thai Red Curry Paste **
1 pounds Fettuccine Pasta
4 cups Broccoli Florets 1"Diameter
1 Red, Yellow, Orange Peppers

* Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base.

~--------------------------------------------------------------------- ~-- Cut the red, yellow and orange peppers into 1 inch pieces.

Combine the coconut milk and curry base in a saucepan. Bring to a boil. Simmer for 4 minutes, stirring often. Set aside. In an 8 quart or larger stockpot, bring 6 quarts of water to a boil. Add pasta and return to a boil for 5 minutes. Stir in all the vegetables. Return to a boil for 2 minutes or until tender. Drain pasta and vegetables.

Return to stockpot. Stir in curry sauce. Serve hot.

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