In a pan over medium heat, warm up the canola oil. Add onions and garlic, cooking until softened.

Add ground pork, breaking it apart with the back of a spoon, and cook until lightly browned.

Stir in shrimp paste and continue to cook, stirring occasionally, for about one minute.

Pour in coconut milk and add chili peppers. Bring the mixture to a simmer.

Reduce the heat and let it simmer for 8 to 10 minutes, or until the pork is cooked through, and the liquid is reduced.

Add coconut cream and green beans, stirring to combine. Continue to cook for 3 to 5 minutes, or until green beans are tender yet crisp, and the sauce is reduced, beginning to render fat.

Season with salt and pepper to taste. Serve hot.