Slice the mushrooms lengthwise into 3 or 4 slices. I leave the stems on.

Heat a medium saucepan on a medium high heat. Scoop a few tablespoons of coconut cream from the top of the coconut milk can and add to the pan. Add the mushrooms and cook, stirring every now and then for 7 or 8 minutes or until the mushrooms have shrunken down and softened. If they brown a little great, but no worries if they don't.

Add the curry paste, the rest of the can of coconut milk, 1.5 cups water (or just fill up the can to measure it out) and pork. Simmer rapidly for 5 minutes or until the pork is cooked through.

Add the baby spinach and remove from the heat. Stir in the nut butter. Taste and season with salt or more curry paste as needed.