Method
Prep:15min  ›  Cook:35min  ›  Ready in:50min 

1. Peel the bananas, slice lengthways, then cut both halves into quarters. Slice one of the cloves of garlic.
2. Heat some oil in a pan over medium high heat. Drop in a cumin seed to test the heat - if it sizzles, it is hot enough. Add the cumin seeds and when they begin to crackle, add the sliced banana to the pan. Add the sliced clove of garlic. Allow the banana to brown on both sides, and transfer the banana to a separate bowl. The banana often sticks to the bottom of the pan, so you may need to wash it or use a different pan before continuing with the dish.
3. Chop the onions and the rest of the garlic. Heat some oil in the pan over medium high heat.
4. Add the onion to the pan, and cook it until the onions are soft and beginning to brown. Add the garlic and the butter beans (drained).
5. When the butter beans have had a good 2 minutes on a medium high heat and seem to be warmed through, add the banana and the yellow Thai curry paste. Stir thoroughly, but try not to mash the banana.
6. Add the coconut milk and cook on a medium low heat for around 20 minutes. Add the fresh coriander a few minutes before serving.