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.