THIS A DISH TO PREPARE ON DAYS THAT ARE RAINY AND WINDY AND YOU WISH TO DAZZLE YOUR DINNER GUEST WITH A SPICY THAI TASTE. ENJOY DAN

THAI TORTELLINI by CHEF DAN serves 2-3


INGREDIENTS :

1 tablespoon grape-seed oil

1 onion, chopped

2 garlic cloves, minced

1-inch fresh ginger, finely sliced

1 teaspoon Thai yellow curry paste

1 red bell pepper, coarsely chopped

1/2 pound broccoli, cut into florets

1 can coconut milk

8-ounces cheese tortellini

Cilantro for garnish

DIRECTIONS:

1. In a large skillet, add oil and sauté onion, garlic and ginger until onion are translucent, about 2-3 minutes.

2. Add curry paste and stir until evenly distributed.

3. Add 1/4 cup of water and bring to a boil.

4. Add bell pepper, and broccoli. Lower heat and simmer, about 7 minutes.

5. Remove from heat and keep warm.

6. Cook tortellini according to package directions.

7. Add coconut milk to the vegetables in the skillet and simmer until the milk is mixed with the vegetables.

8. Add tortellini, and stir gently to coat with the sauce.

9. Garnish with cilantro.

ENJOY DAN: hallelujah