Ingredients

• Two 13.5 oz cans of coconut milk, plus half a can of water to rinse them out
• One heaping tablespoon of Mae Ploy Thai Green Curry Paste... the heapinger the better
• One freakishly enormous carrot, the kind you can get in an Asian grocery store in the US (or any farmer's market in Kyrgyzstan), sliced into diagonals cuz we're fancy
• A pound or two of frozen broccoli flowerets
• 3 small red bell peppers (or two medium ones), cut into one-inch chunks

Method

1. You will not use the crisper tray for this recipe.
2. Pour coconut milk, water, curry paste, and carrots into the pot.  Set to "sear/saute" at Hi5 with the pot covered for 10 minutes.
3. Pour in enough brocolli flowerets to fill the pot.  Continue at same heat uncovered for 10 minutes.
4. Check to see whether the brocolli is tooth-ready, per your preferences, but I think it's best to leave the broccoli with just a bit of crunch.
5. Toss raw bell peppers with everything else.  Yup, we want those in there raw.

Notes: 

You can serve it over rice, just like any other unimaginative chef, or better yet in a bowl as a soup, or, since we want to explore other grains, serve it over boiled wheat berries (for digestive health) or boiled millet or even quinoa, but if you use the latter make sure you look up how to pronounce.  For years I said "quinn-OH-uh."  Pretty damn embarrasing.

This is one of those recipes that really prove that simple cooking can be excellent.

Ingredients

• 4 Russet potatoes, peeled and cut into 1” chunks
• Frozen broccoli florets, enough to cover the bottom of the pot
• 1 tbsp Mae Ploy green curry paste, which should be available in the Asian section of huge gringo grocery stores or the Thai section of Asian grocery stores
• 4 Russet potatoes, peeled and cut into 1” chunks
• Frozen broccoli florets, enough to cover the bottom of the pot
• 1 tbsp Mae Ploy green curry paste, which should be available in the Asian section of huge gringo grocery stores or the Thai section of Asian grocery stores
• 1 tbsp olive oil
• Spices:
  Garlic powder
  Onion powder
  Pepper
  Chives
  Parsley
  Salt
• 4-6 cups of water

Method

1. Remove tray. Pour 2 cups of water in the pot. Add green curry paste. Whisk until the paste is dissolved in the water.
2. Pour broccoli into pot. Add enough water so that it comes half-way up the broccoli.
3. In a separate bowl toss the potatoes with the olive oil.
4. Sprinkle the spices all over the potatoes and toss the potatoes so that they are all coated.
5. Put tray in upper position. Place potatoes on tray in a single layer.
6. Set the Speedi to Speedi meals at 400°F for 11 minutes.