Preheat pan over medium heat, then add ⅛ cup olive oil.
saute shitake mushroom until cooked.
Next saute garlic, ginger, and onion until it becomes golden brown.
Add soy bean paste and mix until cooked evenly.
Add grated carrots, mix thoroughly with the bean paste.
Add soy sauce, salt, brown sugar and continue mixing.
Add coconut cream, mix and allow it to simmer until coconut milk turns oily.
Add chilli flakes if you like it spicy.