Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      ounces        Thai coconut milk
   2      tablespoons   Thai red curry paste
   1      pound         fettuccine pasta
   4      cups          broccoli florets 1"diameter
   1                    red, yellow, orange peppers

Preparation:

Cut the 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.