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Thai fettuccine primavera

Yield: 4 servings

Ingredients:

• 14 oz Thai Coconut Milk * 4 c Broccoli Florets 1"Diameter
• 2 tb Thai Red Curry Paste ** 1 Red Yellow Orange Peppers
• 1 lb Fettuccine Pasta

Instructions:

* 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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