Green curry with cashews

Usually I make red curries; this one is green. I found this curry to have a more delicate flavor and the lemongrass complimented the green beans well.

Mats
1 Tbsp peanut oil
1 onion, thinly sliced. I mandolined it again.
12 oz mushrooms, sliced
3 cloves of garlic, peeled and crushed
1 tsp fresh ginger, peeled and minced
1 lb green beans, cut into thirds
1/2 cup golden raisins
1/4 cup coconut milk
3 Tbsp green curry paste. I used Taste of Thai
2 Tbs lemon juice
2 Tbsp tamari sauce
1/2 cup roasted, salted cashews, chopped
1/4 cilantro, chopped

Heat oil in large wok over medium high heat. Add onion and mushrooms, cover and cook 6 minutes or until mushrooms begin to brown.

Uncover pan, add garlic and ginger, cook for two minutes, stirring often. Add green beans and cook 3 minutes, stirring often.

In a separate bowl, combine coconut milk, curry paste, lemon juice and tamari sauce. Whisk well.

Add curry mixture to wok, reduce heat to medium low, stir and cook for 2 minutes.

Remove from heat, top with cashews and cilantro and serve with rice.

I like to use the leftover coconut milk to cook the rice with, replacing it 1:1 with the usual water.

Peanut Noodles with Celery

This recipe won a thumbs-up immediately. I served it room-temperature the first time, but next time I'm going to do it warm. I like how it uses the celery leaves in addition to the more-commonly used stems, so there's less waste!

Mats:
1/2c sesame or peanut oil
1/2c soy sauce
1/2c smooth peanut putter
4 Tbsp lemon juice
4 Tbsp brown sugar
2 Tbsp ground ginger
4 cloves garlic
2 tsp thai curry paste (I ran out of my old stuff, so now I'm using Thai Kitchen's Red Curry paste. I don't like it quite as much)
1 lb linguine
3 cups celery stalks, sliced into 1/4 inch nuggets
1 cup celery leaves, chopped plus 1 cup whole leaves

Combine oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic and curry paste in a food processor. Run it until it forms a smooth sauce.

Cook the pasta in boiling water according to package directions. Mine was about 10 minutes cooking time.

*I ran the pasta under cold water after it was done to make this a cold noodle salad. It would also work as a warm dish*

Transfer the pasta to a large dish, then add the sliced celery stalks, chopped celery leaves, and 1 cup peanut sauce. Toss to combine.

Scoop into bowls, add a handful of whole leaves as garnish, and a bit more sauce, if you'd like.

When saving leftovers, save the extra sauce separately, as the noodles will absorb it all as they sit.