Thai Iced Tea - Cha Thai
INGREDIENTS:
14 oz Thai Coconut Milk * 4 c Broccoli Florets 1"Diameter
2 tb Thai Red Curry Paste ** 1 Red, Yellow, Orange Peppers
1 lb Fettuccine Pasta
14 oz Thai Coconut Milk * 4 c Broccoli Florets 1"Diameter
2 tb Thai Red Curry Paste ** 1 Red, Yellow, Orange Peppers
1 lb Fettuccine Pasta
* Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base. ------------------
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.
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.