- Heat half the vegetable oil in a small deep saucepan. Add garlic, stir-fry for 20 secs, then add beef strips. Brown the beef, in several batches, over high heat. Remove and set aside.
- Heat remaining oil in the pan, then add ginger, roasted shrimp paste and turmeric. Stir-fry for 1 min, then add the sliced mushrooms and cook for 3 mins.
- Add in tamarind puree, hot curry sauce and coconut cream. Bring to the boil, reduce heat and simmer. Return beef strips and green beans to saucepan.
- Simmer for 4 mins, add coriander, season and serve.