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.