Reviewed: Oct. 28, 2009

4 stars....unless you add a (1/2) can of coconut milk....then it's definitely 5 stars....oh, and we didn't put shredded coconut on top thanks for the recipe, it's one of our new faves! :)

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latsyrc

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Oct. 11, 2009

We really enjoyed this recipe! I followed it pretty much exactly, only adding some Coconut milk at the end. It didn't make a lot, but did make enough to fill up me, my husband, and our 3 1/2 year old son. I will double it next time for left overs and will definitly be making this again!!!

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BYU-I-Graduate

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Reviewed: Apr. 23, 2009

No one seemed to care for this dish in my family. To me it seemed bland.

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coconutheather

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

Can I tell you how much my family loves this recipe! I have passed it on to two of my sister who went out to buy slow cookers just to make it! Because we love curry we did add about 1/2 tablespoon more. We also have it with Basmati rice and omit the coconut and raisins. Fast and easy!

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weekendchef

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 1, 2009

This is one of my favorite recipes, I have made it many times to great reviews from friends and family alike. It has a marvelous tangy/sweet taste. When I was out of chicken bouillon, I subsituted beef bouillon with no problems. I serve over white rice.

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Liz at the Library

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Reviewed: Dec. 14, 2008

people of all ages LOVED this! I did use some of the reccomendations in the other users reviews. First, I had 2.5 lbs of pork loin country style ribs (boneless). It was very easy then to use my kitchen shears to cut the strips into 1 inch pieces. I sub'd apple juice for the oj. Glad i did that. I added about 4-6 oz coconut milk to the cornstarch mixture and it really made it yummy!Thanks so much for this easy wonderfull recipe!!

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jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jul. 1, 2008

This was ok, but it had too much of a citrus flavor that just doesn't go with curry. If I make it again, I think I will try it with apple juice instead of orange juice, which to me makes more sense in an apple recipe anyway.

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beka

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Reviewed: Apr. 4, 2008

An excellent recipe. I spiced it up by adding cayenne, stirred in about 4 ounces of coconut milk as a thickener in addition to the corn starch, and toasted both the flaked coconut and dry-roasted peanuts for the garnish. I served it over brown rice, but it would be superb over white rice, too. Definitely a keeper.

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Kate

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Reviewed: Feb. 11, 2008

I enjoyed the flavours in this meal, came together nice for something different.

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Ashley-Lou

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 16, 2007

Great! I didn't have an apple so I stirred in chunky apple-sauce. I added some coconut milk to the liquid, and cooked on the high setting for approx 3.5 hrs. The pork was succulent, the flavors awesome! served over rice with green beens on the side. Easy and delicious. thank you

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rumba-queen

Cooking Level: Beginning

Home Town: Mill Valley, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Nov. 6, 2007

I was craving a curry dish but didnt want to be in the kitchen too long.This was great!The flavor hit the spot and it was very easy.I liked the addition of apples, I'm going to use a bit more next time.I didnt have raisins or coconut to add so that may have helped in the end to add a sweet bite.Also I used chicken broth instead of orange juice.I like my curry soupy and this didnt produce much liquid for me so I made more sauce on the stove to pour over the top with white rice.

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