Step 1

Put all ingredients you need to grind in a food processor and process into a paste

Step 2

Cut the green beans into 1-inch pieces. Bring a small pot of water to a boil. Put the green beans in and blanch for about 2-3 minutes. Discard boiling water and refresh the green beans in cold water to preserve the color. Set aside

Step 3

Preheat a skillet over medium heat. Add oil and the spice paste you grind earlier. Saute for about 3-4 minutes or until fragrant. Add the coconut milk and tamarind slice and continue to stir. Control the heat so the coconut milk won't boil over. Do not hard boil the coconut milk or it will "break" and separate. When it comes to a simmer, add the shrimp and continue to stir

Step 4

When the shrimp is not fully cooked yet (you will see the body is not fully pink in color yet), add the blanched green beans and continue to stir until the shrimp turns all pink, showing that they are cooked through

Step 5

Have a taste and adjust it to your liking. Serve warm as part of a multi-course meal