Thai Curry Noodles

Course : Curry
Serves: 4
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Ingredients:

14 ounces Thai coconut milk
2 tablespoons Thai red curry paste
1 pound fettuccine pasta
4 cups broccoli florets 1 inchdiameter
1 medium red, yellow, orange peppers
 

Preparation / Directions:

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.


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