Borrowed heavily from a now-deleted post by SheSimmers.com
1 can coconut cream (19 oz)
1/2 can red curry paste
2-3 Tablespoons avocado oil
1.25 pounds ground pork
1 pound grilled chicken (CostCo skewers, don't ask...)
1/2 large zucchini, cut into small slivers
1/2 large orange bell pepper, cut into small slivers
1/2 pound white mushrooms, already cooked (leftover from Omelet Day)
a couple of garlic scapes, cut into tiny pieces
1/4 teaspoon fish sauce
1 teaspoon sugar
1/2 teaspoon salt
handful of fresh basil leaves (I used lettuce basil from my mom's herb garden)
Heat the avocado oil in the bottom of a large Dutch oven.
Add the cream from the can of coconut - but save at least 1/2 cup for the end
Once the cream starts to break down, add the curry paste and mix gently to combine.
After the curry paste has heated through and started smelling good, add the ground pork. Don't stir too often, as you want the bottom to actually brown if possible.
Once the pork is cooked, add vegetables, chicken, and 1/2 cup water, plus more coconut milk if you've got more than 1/2 cup left.
Cook about 15-20 minutes, until vegetables are soft but not mushy and chicken is heated through. Add the last 1/2 cup of coconut milk, the fish sauce, sugar, salt, and basil.
Mix thoroughly and taste; adjust seasonings as necessary.
Serve over rice.
OK if you really want to ask: the grilled chicken skewers make a good addition to a salad but we weren't eating them fast enough...
