Ingredients
- 1 diameter
- 5,700 ml water (boil)
- 400 ml thai coconut milk
- 350 gr broccoli florets
- 200 gr fettuccine pasta
- 18 gr 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.
