Method:
- Heat 3 tablespoons of vegetable oil in a small saucepan. Add the garlic, stir-fry for 20 seconds then add beef strips. Brown the beef, in several batches, over high heat. Remove and set aside.

- Heat the remaining oil to the pan, then add ginger and turmeric. Stir-fry for 1 minute then add the sliced mushroom and cook for 3 minutes.

- Add in tamarind puree, Singapore Hot Curry Sauce and coconut cream. Bring to a boil, reduce heat to simmer then return beef strips and green beans to saucepan.

- Simmer for 4 minutes until thick, add the coriander, seasonings and serve.