| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Thai |
Thai, Pasta |
4 |
Servings |
INGREDIENTS
| 14 |
oz |
Thai Coconut Milk * |
| 2 |
tb |
Thai Red Curry Paste ** |
| 1 |
lb |
Fettuccine Pasta |
| 4 |
c |
Broccoli Florets 1"Diameter |
| 1 |
|
Red, Yellow, Orange Peppers |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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