Thai Fettuccine Primavera Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
14 ounce: Thai Coconut Milk *,
2 tbsp: Thai Red Curry Paste **,
1 lbs: Fettuccine Pasta,
4 cup: Broccoli Florets 1"Diameter,
1: Red, Yellow, Orange Peppers
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp