Green Curry Stir Fry with Cashews

Looking for a new way to use fresh green beans? This was delicious: spicy, creamy, sweet, and easy to throw together after a long day at work. My version is based on a recipe found in Vegetarian Times magazine. I think next time I make this I will double the curry sauce – it’s that good.  Makes two large servings.... and by large I mean we stuffed our faces. 

Here’s what you need:

1 T peanut oil

½ C thinly sliced onions

12 oz sliced mushrooms

1 t minced garlic

1 T minced fresh ginger

½ pound fresh green beans, cut into thirds

½ C golden raisins

1/3 C canned full-fat coconut milk

2 T green curry paste

1 T lemon juice

1 T soy sauce

½ C roasted salted cashews

¼ C chopped cilantro

Here’s what you do:

Sauté the onions and mushrooms in the oil, until the mushrooms are brown and the onions are soft. Stir in the garlic, green beans and raisins and continue to cook for about 5 minutes until beans are fork tender.

Whisk together the coconut milk, curry paste, lemon juice and soy sauce. Pour over the green bean mixture and lower the heat. Simmer until thick – about 2 minutes.

Garnish with cashews and cilantro. Serve over rice.