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.