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Features for "Thai Fettuccine Primavera"
Served as main course. Vegetarian dish.
Ingredients for "Thai Fettuccine Primavera" (Click here for measurement conversion) 14 oz Thai Coconut Milk
2 Tablespoon Thai Red Curry Paste
1 lb Fettuccine Pasta
4 cup Broccoli Florets 1 inch Diameter
1 Red, Yellow, Orange Peppers
Method for "Thai Fettuccine Primavera"
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.
Comments
Serves: 4
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