Thai Curry Noodles

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Thai Curry Noodles

 

14 ounces Thai coconut milk

2 tablespoons Thai red curry paste (use vegetarian

paste)

1 pound fettuccine pasta

4 cups broccoli florets 1 " diameter

1 red, yellow, orange peppers

 

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. Serves 4.

 

 

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