Step 1

Fry garlic with oil in a large skillet, a wok, or a frying pan on medium-high heat until the garlic is lightly golden brown (30 seconds or so).

Step 2

Add the curry paste to the skillet, break up the curry paste chunks, and mix well with the garlic. Fry for 1 minute until the paste is fragrant. Turn the heat down to medium if your stove top gets hot quickly.

Step 3

Add the coconut cream and mix it well with the paste.

Step 4

Let the sauce cook until thickens, occasionally stirring, for about 2-3 minutes.

Step 5

Add the shrimp into the sauce and stir until well coated with the sauce.

Step 6

Add the rest of the ingredients (kaffir lime leaves, sugar, and fish sauce), mix in really well, and stir often. Cook for 1-2 minutes. Taste the sauce here and adjust it with more fish sauce or sugar.

Step 7

Add the green beans, stir well, and cook for 2-3 minutes. Do not overcook the green beans. You want to leave a little crunch for taste. Add a little bit of water if the curry gets too dry.

Step 8

Taste it last time, and add more fish sauce or sugar as needed. Serve warm with jasmine rice. ENJOY!