Red Curry Butter Beans

To a frying pan / oven safe dish (like a braiser) add oil over medium heat. Add onion, ginger and garlic saute 5-6 mins until softened. 

Stir in curry paste, cook for 2 minutes until fragrant.

Add in coconut milk, water, fish sauce, lime juice, brown sugar and turmeric powder. Stir to combine well and bring to a simmer over medium heat.

Once simmering, remove from the heat and transfer sauce to a casserole dish. Stir in red pepper and butter beans. Transfer to the oven and bake for 25-35 minutes for flavours to meld - the curry will be simmering when done.
(If using a braiser, simply remove from the heat, stir in the red pepper and butter beans and transfer to the oven).

Remove from the oven and taste and adjust seasonings. Add more brown sugar for sweetness, curry paste for more heat or curry flavour, lime for tanginess.

Serve over rice or another favourite grain. Or, our favourite way with a side of warmed naan bread. Garnish with cilantro and enjoy.