Slow Cooker Coconut Pork Curry
The stew can be refrigerated for up to 5 days or frozen for up to 3 months.
Very flavorful. Used tenderloin instead. Also too soupy added cornstarch in end to thicken it upRead More
This is very good as is, but even better with a squeeze of lemon or lime at the table !Read More
Just made it today. Very good. I added potatoes and next time I’ll add carrots. It’s also good without coconut milk. I forgot to add it, but I did it in the last hour.Read More
Tastes delicious, but it takes me five hours in the slow cooker for the pork to be really tender. I usually add in sliced red bell pepper and sliced mushrooms during the final hour of cooking. Also, I only add one cup of water mixed with two teaspoons instant chicken bouillon to make it less soupy. (Thanks to previous reviewers who suggested using less chicken stock.)Read More
I liked it. This is the 3rd time I have made this recipe. The only thing I do differently, is add some cornstarch 20 minutes before serving. I prefer to have a thicker sauce/gravy. Otherwise, it seems way too soupy. I like something to stick to my rice, rather than just run all over the bowl or plate.Read More
can this be made with a pork loin?Read More