How to make it

1. Preheat the oven to 350˚F.
2. Bring a large pot of water to a boil. Add the green beans to the boiling water and cook for 1 minute. Strain the green beans and transfer them to a large bowl of ice water to cool. Drain the green beans and set them aside.
3. Heat a large pan with 2 tablespoons of the vegetable oil over medium heat. Add in the onion and cook until the onion turns translucent. Mix in the Lee Kum Kee Minced Garlic and cook for another minute. Then add in another tablespoon of the vegetable oil along with the mushrooms. Cook for 1 minute. Push the vegetables to the sides of the pan. Pour the remaining tablespoon of oil into the center of the pan. Mix the curry powder into the oil and cook until aromatic, about 30 seconds. Then combine everything in the pan together. 
4. Add in the coconut cream, vegetable stock, salt, Lee Kum Kee Panda Brand Mushroom Soy Sauce, and granulated sugar. Mix until combined and cook for about 10 minutes until the sauce has slightly thickened. Remove the pan from heat and mix in the green beans. 
5. Transfer the mixture into a 7x11 inch baking dish. Bake the green beans in the oven for about 30 minutes until the sauce turns creamy and the green beans are just cooked. Sprinkle the fried shallots on top and bake for another 5 minutes. Remove the green beans from the oven and enjoy!