In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add ground pork and cook, breaking apart with the back of the spoon, until lightly browned.
Add shrimp paste and continue to cook, stirring occasionally, for about one minute.
Add coconut milk and chili peppers. Bring to a simmer.
Lower heat and simmer for about 8 to 10 minutes or until pork is cooked through and liquid is reduced.
Add coconut cream and green beans, stirring to combine, and continue to cook for about 3 to 5 minutes or until green beans are tender yet crisp and sauce is reduced and begins to render fat.
Season with salt and pepper to taste. Serve hot.