Ingredients

The following ingredients have 6 Servings
  • 16 ounces fettuccini
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup red bell pepper (diced small)
  • 4 cloves garlic (finely chopped)
  • 1 teaspoon curry powder
  • 1/2 teaspoon sea salt
  • 28 ounces coconut milk (2 cans 14 ounces each, full fat (17% to 22%) coconut milk (cream))
  • 1/4 cup red curry paste
  • 1/4 cup soy sauce (or tamari)
  • 3 tablespoons brown sugar (packed)
  • 8 ounces bamboo shoots (canned sliced, drained)
  • 1/2 cup peas (frozen)

Instruction

  • Cook fettuccine according to package directions - al dente
  • Heat oil in large skillet and add red bell pepper. Sauté 10 minutes.
  • Add garlic and cook one more minute. Add curry powder and salt, stir to blend.
  • Add coconut milk, red curry paste, soy sauce, brown sugar to the pan. Stir and cook on medium low for 10 minutes. Add bamboo shoots and peas.
  • Cook over medium heat 5 minutes and stir in the noodles.  Toss well to coat the fettuccine.
  • Ready to serve.