Combine the coconut cream and boiling water in a bowl.
Heat the oil in a wok over high heat. Add the pork and stir-fry for 2 minutes or until browned. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the coconut cream mixture and bring to a simmer.
Stir in the baby corn and beans. Simmer for 5 minutes or until the baby corn is tender and the beans are bright green and tender-crisp.
Add the sugar, fish sauce and lime juice and stir to combine.
Divide the curry among serving bowls. Sprinkle with coriander and serve with steamed rice.