Green Curry Stir-Fry with Cashews Recipe | Vegetarian Times Skip to main content

Green Curry Stir-Fry with Cashews

Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans.



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1 Tbs. peanut oil
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½ cup thinly sliced onion
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1 12-oz. pkg. sliced mushrooms
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1 clove garlic, minced (1 tsp.)
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1 tsp. minced fresh ginger
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1 lb. green beans, cut into thirds
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½ cup golden raisins
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2 Tbs. light coconut milk
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1½ Tbs. green curry paste
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1 Tbs. lemon juice
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1 Tbs. low-sodium tamari sauce
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½ cup roasted salted cashews, coarsely chopped
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¼ cup chopped cilantro


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.

Nutrition Information: 

9 g
Total Fat: 
14 g
Saturated Fat: 
3 g
37 g
0 mg
483 mg
6 g
19 g
Serves 4

Comments on this Recipe

I made this recipe this weekend and I doubled it to have enough servings. I made a few minor changes such as using coconut oil instead of peanut, 1/2 green beans and 1/2 snow peas and I replaced the raisins with dried cranberries. This is definitely a stir-fry and less of a curry. It's very good and the dried cranberries and cashews are wonderful with it! I was really hoping for more of a coconut curry flavor, but as a stir-fry I would recommend this recipe and make it again. I served this with madagascar pink rice and it's very filling.


Just made this tonight and it's wonderful. Thanks VT for simple, delicious recipes like this!

Not bad, nice little kick with the green curry. Will try it out with Jilary's variation next.

Tasty. Made a couple of process changes. Didn't cover the mushrooms while sautéing in order to get more browning. Did add some water (2-3 T) with the beans and cooked longer maybe 5 mins as I thought they were too crunchy. Added more coconut milk, about 1/3 c total to bring up the saucey, creamy profile.

This is an exceptional dish served with brown rice. Thank you!