Ingredients ¼ cup onions, thinly sliced
185 g mushrooms, sliced
½ clove garlic, crushed
½ tsp ginger, grated
250 g green beans, cut into three
¼ cup raisins
1 tbsp light coconut milk
1 tbs green curry paste, or adjust to taste
½ tbsp lemon juice
½ tbsp tamari sauce, or substitute soy
¼ cup roasted salted cashews, chopped
¼ cup coriander, chopped (optional)
Chop the green beans, onions and mushrooms.
Green beans, onions and mushrooms
Heat the oil in a wok over medium-high heat. Add onion and after a minute or so, the mushrooms.
Cook onion and mushrooms
Cover and cook for about 6 minutes in total, or until the mushrooms begin to brown.
Stir in the garlic and ginger and saute about 2 minutes.
Add the green beans, raisins, and stir fry 3 minutes.
Stirring beans, raisins into mixture
Mix the coconut milk, curry paste, lemon juice and add this to the wok.
Add the tamari and simmer on medium-law for about 2 minutes or until the sauce has thickened.
Sprinkle the cashews and coriander on top. My home grown coriander had been eaten by worms, so could not do this step!
Adding the cashews on top
Serve with almost anything else -if you want rice add a bit more liquid coconut milk to the recipe so there is more gravy.