Step 1

Prepare an ice bath. Heat a large pot of water over medium-high heat to bring to a boil. Add the green beans. Let cook for 1 minute. Strain the green beans and transfer to the ice bath until completely cooled. Drain again and set aside.

Step 2

Heat 2 tablespoons of oil over medium heat in a large nonstick skillet until hot. Add the yellow onion. Cook and stir until it becomes transparent and slightly yellow, 10 minutes or so.

Step 3

Add the garlic. Cook and stir for 1 minute to release the fragrance.

Step 4

Add mushrooms and drizzle 1 tablespoon oil on top. Cook and stir for 1 minute.

Step 5

Use your spatula to move the veggies around the edge of the pan so the center is empty. Drizzle the remaining 1 tablespoon oil and add the curry powder on top. Stir and cook the curry powder for 20 seconds to release the fragrance. Then stir everything together.

Step 6

Add the coconut cream, vegetable stock, salt, soy sauce, and sugar. Cook and stir occasionally until it thickens, 10 minutes or so.

Step 7

Preheat the oven to 350 degrees F (176 C).

Step 8

Once the mushroom cream is reduced to a thick sauce, turn off the heat. Add the green beans to the mushroom cream. Stir everything together, then transfer to a large baking dish (11” x 7” x 2”). Bake for 30 minutes, until the green beans are just cooked through and the sauce becomes very creamy.

Step 9

Transfer the baking dish onto the kitchen counter. Sprinkle a layer of fried shallots on top. Return the dish to the oven and bake for another 5 minutes.

Step 10

Serve hot or warm as a side dish.