This one has a little bit of heat but not too bad. Well balanced between all components. The only bad thing is that you'll definitely be wanting seconds. I found that this served 2-3 well as a main dish and no sides. Service with any kind of rice to make it a full meal.
The sauce has a base from store bought sauce, Thai Kitchen Green Curry Paste.
Stuff You'll Need to Make This
1 TBSP Veggie Oil
1/c Cup thinly sliced onion
12 oz Spliced Portabella Mushrooms
1 clove garlic, minced
1 tsp fresh ginger, minced
1 Lb green beans cut into 1 inch sections
1/2 cup Golden Raisins
2 TBSP Light Coconut milk
2 TBSP Curry Paste
1 TBSP Lemon Juice
1 TBSP Soy sauce
1/2 Cup Salted/roasted cashews. chopped
Bunch of cilantro chopped
1. Heat oil in large skillet over medium high, and add onions & mushrooms. Season with salt, cover and cook 6 minutes or until mushrooms begin to brown. They will release moisture while cooking so no need to add extra oil.
2. Uncover pan, stir in garlic and ginger and saute 2 minutes. Add Green Beans and raisins and fry for about 3 minutes.
3. Whisk together in small bowl, coconut milk, curry paste, lemon juice, and soy sauce. Whisk until blended and add to skillet.
4. Reduce heat and simmer 2-5 minutes. Sauce will thicken. Garnish with cilantro and cashews and serve with rice.