2 lb Flesh: Boneless Pork, Beef, Chicken, Fish, whatever
2 or 3 (12-14 oz) cans Coconut milk [Start with 2, see if you need more.
1 (small, 4-oz) can Thai Red, Green, or Panang Curry Paste
1 (12-14 oz) can Straw Mushrooms
1 small (4-6 oz?) can each of Water Chestnuts, and Bamboo Shoots
1 medium Onion
1 bunch Scallions
Ginger Root, finely chopped; Galanga Root, finely chopped; Garlic, minced; Basil Leaves, fresh if you can get them
Set Crock Pot on high, pour in 1 can Coconut Milk. You can jumpstart the crockpot process by bringing the other can of Coconut Milk, and the Curry Paste, to a boil in a separate saucepan. Then, add them to the Coconut Milk already in the crock pot. Slice the Onion into longitudinal slivers, chop Scallions into 1” or so lengths, and add to crock pot.
Cut Meat of whatever type, up into bitesize cubes. Brown lightly in a Wok or Frying Pan, with some olive oil. This is, optionally, where you would also fry some Minced Garlic in with the meat. Put browned Meat into crock pot.
Add the 3 cans of Chinese Vegetables, 2 tbl Lime Juice, and 1 tbl Fish Sauce. Simmer for an hour or two. If you’re using Galanga or Ginger, add those about halfway through the simmering time. If using fresh Basil, add that to the crock pot a couple of minutes before serving time. Adjust flavor with more Fish Sauce and Lime Juice.