In a skillet, heat up oil and sauté onions and garlic on medium high heat until fragrant, toss in ground meat and saute while breaking it up. Do this until almost all liquid has absorbed, then mix in fish sauce, soy sauce, sugar, Thai chili, green beans, and edamame, and 1/2 cup of bone broth. Once vegetables are cooked, make a cornstarch slurry with 1/4 cup of water and 2 tbsp of cornstarch, only pour in as much as you need. Once mixture is thickened turn off heat and set aside.

Peel taro using knife, going around and cutting down, until peel is off. Cut into big chunks. Place in pot and cover with remaining bone broth and water until taro chunks are covered. Bring to boil and simmer until taro is soft. Drain, save broth to drink (super yummy with some salt and sliced scallions).

Place cooked taro back in the hot pot, turn the heat to low and mash until smooth. Add in coconut cream, butter and salt, and stir. If taro is too runny, make another cornstarch slurry to thicken or add in soaked gelatin. Cook for an additional minute while stirring and take off heat.

Preheat oven to 375 degrees. Layer pad kra pow at the bottom of a baking dish, then taro mash on top. Spread evenly so taro mash filled the whole dish. Bake for 20 minutes. Let sit for 10 minutes, garnish with chopped cilantro and serve!