14 oz Thai Coconut Milk * 2 tb Thai Red Curry Paste ** 1 lb Fettuccine Pasta 4 c Broccoli Florets 1"Diameter 1 Red, Yellow, Orange Peppers * Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base. ~
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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.
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Produced by HuB Studios/2011
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Before preparing food, always make sure you wash your hands correctly. Watch our video
For safe and correct cutting techniques, watch our video on the Bridge and Claw method
Ingredients:
200g penne pasta 70g broccoli florets 90g asparagus - tips trimmed off and stems chopped 70g sugar snap peas - sliced in half 70g carrots - cut into thin matchsticks 100g courgettes - quartered and sliced 80g celery - peeled and diced 2 cloves garlic - chopped 1tsp dried basil 2tbsp grain mustard 125ml vegetable stock 120g low fat crème fraîche
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