Thai fettuccine primavera
4 servings
Ingredients
| Quantity | 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 | |
Directions
* 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.