Coconut spicy pork in Thai fish sauce

I warm up the peppers in a saucepan. The changed smell will "signal" about its readiness. I also pour coconut cream into it, warm it up for a couple of minutes and pour in the previously finely chopped shallots. I fry all this for another couple of minutes with constant stirring, then add pork and cabbage, mix the products and cook for another three minutes. During this time, I mix the food several times. I pour everything with coconut milk, bring it to a boil and simmer coconut spicy pork in Thai fish sauce for about five minutes on low heat. I remove the lid and slightly increase the heat, and then leave it on the stove for another ten minutes. I pour fish sauce into the food, and sprinkle with finely chopped chili pepper on top. This Thai dish tastes like our stewed cabbage, but it is very burning, and coconut milk with cream does not let you forget about yourself. I read this recipe in a collection of coconut dishes, bought once at a newsstand. I did not dare to cook most of the dishes: half of the ingredients are simply unknown to me, but this food is to the taste of all lovers of burning dishes.