Ingredients
- 1 diameter
- 6 quarts water (boil)
- 14 oz thai coconut milk
- 4 c broccoli florets
- 1 lb fettuccine pasta
- 2 tb thai curry paste (red)
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.
