Here is the original recipe. When I see the word slow cooker, I think of throwing ingredients in a pot and letting it cook all day. This recipe, however, said use the slow cooker pan on the burner-- I was and still am confused by why you would do that and not use of slow cooker or just use a wok pan. Instead of following those directions, I just used a wok on the burner. You'll also see that the recipe calls for chicken. When I went to cut the chicken, it felt very sticky instead of the normal slimy consistency of chicken. I think there might have even been a little odor. The only other thing that was defrosted was a flank steak, so it became a beef stir-fry. Flank steak wouldn't be my first choice, but it worked out just fine.
I never used turmeric and coriander before, and it smelled delicious. Wal-mart also came through with their awesome stirfry veggies. Next time, I would buy some extra baby corn.
Here's where the recipe went really wrong. I opened up the coconut milk, and this is what I found-- solid coconut milk :( It's supposed to be a thicker liquid on the bottom with a thinner, translucent liquid on top. This was not that...ah! Luckily, I had 1/2 a can of coconut milk in the fridge and threw it in instead.
Cornstarch is another mystery to me. It supposed to thicken the sauce, but I didn't think it needed to be thickened, so I added water before adding the cornstarch. Still not sure why I was using it (if anyone knows, comment and let me know!), but it did change the texture. Overall, good but not great....maybe next time :)
Coconut Ginger Beef & Vegetables