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.