Green Curry Stir-Fry with Cashews

2 Tbs coconut oil
16oz baby bella mushrooms, sliced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1 lb haricots verts, trimmed and cut into thirds
13.5oz can light coconut milk
3 Tbs green curry paste
2 Tbs lemon juice
4 Tbs tamari sauce
1 cup roasted, salted cashews
1/4 cup cilantro, chopped

1) Heat oil in large skillet over medium-high heat. Add 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 saute 2 minutes. Add haricots verts and stir-fry 3 minutes.
3) Whisk together the coconut milk, curry paste, lemon juice and tamari in a small bowl. Add curry mixture to skillet. Reduce heat to medium-low and simmer 2 minutes, or until sauce has thickened.
4) Garnish with cashews and cilantro.

Review: I chose to serve this up over sprouted red jasmine rice. It helped balance the heat of the curry. I also opted to use haricots verts instead of regular green beans, simply because I like them better. This was a delicious, spicy meal. There is something magical that happens when blending tamari with coconut (be it oil or milk). It's amazingly savory and tasty. That, combined with the heat of the curry, the saltiness of the cashews and the veggies - WONDERFUL.

Adapted from:
http://www.vegetariantimes.com/recipe/green-curry-stir-fry-with-cashews/