Green Curry Stir-Fry with Cashews


1 Tbs. peanut oil

½ cup thinly sliced onion

1 12-oz. pkg. sliced mushrooms

1 clove garlic, minced (1 tsp.)

1 tsp. minced fresh ginger

1 lb. green beans, cut into thirds

½ cup golden raisins

2 Tbs. light coconut milk

1½ Tbs. green curry paste

1 Tbs. lemon juice

1 Tbs. low-sodium tamari sauce

½ cup roasted salted cashews, coarsely chopped

¼ cup chopped cilantro

  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins


1. Heat oil in large skillet over medium-high heat. Add onion and mushrooms, and season with salt, if desired. Cover, and cook 6 minutes, or until mushrooms begin to brown.

2. Uncover pan, stir in garlic and ginger, and sauté 2 minutes. Add green beans and raisins, and stir-fry 3 minutes.

3. Whisk together coconut milk, curry paste, lemon juice, and tamari in small bowl. Add curry mixture to skillet. Reduce heat to medium-low, and simmer 2 minutes, or until sauce has thickened. Garnish with cashews and cilantro.

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