Curry Pork

Although this recipe is pretty hard-core Paleo (meaning that it could really use some delicious flat-bread or something to go with it) it was really tasty, and one that I will fix again.  I apologize for the lack of photography, perhaps I'll take a pic of the leftovers tomorrow, and add it!

Curry Pork

2# ground pork
1T. olive oil
1-2 T. curry powder
1 t. salt
Pepper to taste
1 large bag fresh baby spinach leaves
1/2 can coconut milk
2/3 cloves fresh garlic, pressed or finely minced
1 t. *Xanthan Gum

Heat oil in very large skillet or dutch oven (something pretty big) and brown ground pork.  Add in curry powder, s & p as pork is browning, chopping and mixing until there are no large pieces of pork.  Add garlic, coconut milk and spinach.  Mix around a bit, and allow the spinach to wilt down. (Takes about 10 minutes.)
When spinach is completely wilted, remove the spinach and pork, and set aside--leaving the "gravy" in the skillet.  Add Xanthan Gum and whisk until smooth.  Allow to boil until the mixture thickens, about 3-4 minutes.  Add spinach/pork mixture back in and heat through.  Serves about 2. (I doubled it for leftovers)

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Note:  Next time, I plan to use 1/2 ground beef, and 1/2 pork sausage.  It would be good with a little extra "zing" or spicy-ness, and I think the sausage would be delicious.  The original recipe also indicated that chicken could be used instead of the pork.