Slow Cooker Coconut Pork Curry

Great recipe! I added some carrots, bell pepper and some roasted butternut squash I had left over and it came out fabulous. I liked that is was kind of soupy, it seemed to lighten it up a bit. I would recommend just using less liquid as opposed to thickening with cornstarch.

Very flavorful. Used tenderloin instead. Also too soupy added cornstarch in end to thicken it up

This is very good as is, but even better with a squeeze of lemon or lime at the table !

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.

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.)

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.

can this be made with a pork loin?