Slow Cooker Coconut and Green Curry Pork is my favorite Thai curry dish. We use two cans of coconut milk and only half a can of curry paste. Those changes make lots of sauce to be soaked up by the rice that you serve with it, and keeps the dish from being too spicy for our children. We don’t use the “optional” garnishes, either. I use the same ratios for chicken crockpot curry as well, although I’ve never tried chicken with potatoes, not sure why. My favorite part of this recipe is that it creates lots of leftovers, which I like to heat up and eat for lunch during the week. Curry again? Absolutely!