Heat the oil. Add the onion, garlic and ginger. Sprinkle with a pinch of salt, cook, stirring for 3 minutes.
Sprinkle in the flour and stir, cooking for 2 minutes.
Stir in the curry powder, tomato paste, Worcestershire sauce, honey and 1 teaspoon salt. Slowly pour in 1 cup of the chicken broth and deglaze the pan. Stir in the remaining 2 cups broth until mixed. Bring to a boil.
Transfer the sauce and beef to the slow cooker. Cook on low heat for 4 hours.
Add the potatoes, carrots and apple. Cook another 4 hours on low heat.
Remove meat from slow cooker. Using two forks, break the pork into large chunks, discarding any large pieces of fat. Return to the slow cooker, along with the coconut milk. Stir gently to combine. Cook for another 30 minutes on low heat.