Ingredients
Meats:Chicken thighs, Pork Belly and Tripe
Bell Peppers (Red, Yellow and Orange) The color doesn't matter
Frozen Spinach (5 bags)
Chicken Stock
Onions (optional)
Onions (optional)
Beef Bone Broth
Thai Red Curry Paste
8 oz GrassFed Butter (salted or unsalted)
Sesame Oil 2
Matouk's Hot Pepper Sauce (Salsa Picante)
Hot Chili Oil
Chilli Paste
Szechwan Chili Sauce
Chicken Boullion Powder
Ground Garlic
Parsly Flakes
Pink Himalayan Salt
Note: The amount i made in the video should last you about a week for dinner and or lunch. Most of the ingredients were eyeballed and added to suit my taste.
1. Boil defrosted or fresh meat in plain water for about 20 minutes.
2. Drain, rinse and cut meat to desired size and get aside.
3.While the meat is boiling, wash and cut up the peppers and spinach ( if you're using fresh spinach).
4. Place pot on stove and add butter and sesame oil. When it's hot add hot pepper sauce and fry for 5minutes to get rid of the sour and raw taste.
5. Add hot chili oil, that red curry paste and szechwan chili sauce and stir. Leave on stove for 3minutes.
6. Add peppers and onions (optional) and garlic.
stir and fry for 15 mins.
7. Add all the broth, stock and water you want to, season and let boil.
8. When it comes to a rolling boil, add the cut meat and cover. Cook till all the meats' fully cooked and the water has reduced by half.
9. Add spinach and the rest of the seasonings you want. Cover and cook on high for about 5minutes for fresh spinach and 10 for frozen spinach.
Serve with cauliflower rice or any veto fufu. It's great by itself.
2. Drain, rinse and cut meat to desired size and get aside.
3.While the meat is boiling, wash and cut up the peppers and spinach ( if you're using fresh spinach).
4. Place pot on stove and add butter and sesame oil. When it's hot add hot pepper sauce and fry for 5minutes to get rid of the sour and raw taste.
5. Add hot chili oil, that red curry paste and szechwan chili sauce and stir. Leave on stove for 3minutes.
6. Add peppers and onions (optional) and garlic.
stir and fry for 15 mins.
7. Add all the broth, stock and water you want to, season and let boil.
8. When it comes to a rolling boil, add the cut meat and cover. Cook till all the meats' fully cooked and the water has reduced by half.
9. Add spinach and the rest of the seasonings you want. Cover and cook on high for about 5minutes for fresh spinach and 10 for frozen spinach.
Serve with cauliflower rice or any veto fufu. It's great by itself.
