This aromatic, coconut-infused curry combines melt-in-your-mouth pork with an abundance of veggies and a medley of authentic Thai flavours.
In slow cooker, combine pork strips, potatoes, onion, bell pepper and garlic. Blend in coconut milk, beef broth, curry paste, ginger and fish sauce. Cover and cook on LOW until pork is tender, about 6 hours. Whisk flour with 2 Tbsp (25 mL) cold water until smooth; add to slow cooker, stirring continuously. Cover and cook on HIGH until slightly thickened, 15-20 minutes. Blend in lime zest and lime juice. Season with salt and pepper according to taste. If desired, garnish with chili pepper slices and chopped basil.
Vegetables cook evenly when they’re the same size. Cut uniform pieces for best cooking results.