Thai Fettuccine Primavera 14 oz thai coconut milk 2 tablespoon thai red curry paste 1 lb fettuccine pasta 4 cup broccoli florets 1 diameter 1 red yellow, orange 1 peppers 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. Yield: 4